Vegan, Gluten-Free Blueberry Muffins

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Yields 18 Muffins

Vegan, Wheat-Free, Sugar-Free Blueberry Muffins

10 minPrep Time

22 minCook Time

32 minTotal Time

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  • 1 1/2 Cups Blueberries (frozen or fresh)
  • 1/2 Cup Applesauce
  • 1 TBSP Vegetable Oil (any kind)
  • 1 1/4 Cup Coconut Sugar
  • 2 TBSP White Vinegar
  • 2 Tsp Baking Soda
  • 2 Tsp Vanilla Extract
  • 2 Cups Rice Flour (any kind)
  • 1 1/2 Tsp Baking Powder
  • 1/2 Cup Coconut Milk (or other milk substitute)


  1. Mix together applesauce, coconut sugar, and oil in mixer on high speed until thoroughly mixed with a light consistency. You can leave this mixture mixing while preparing the other parts of the recipe.
  2. Combine rice flour, baking powder, and salt in a separate bowl.
  3. Combine vinegar and baking soda in a separate bowl.
  4. Put blueberries in a separate bowl, and coat them with about 1 TBSP of rice flour. (NOTE: If you're using frozen blueberries, let them sit out for a while before starting baking. Then, rinse them before coating them with flour. This way, you won't get any unwanted water in the batter from the remaining ice on the blueberries.)
  5. Add the vinegar-baking soda mixture into the applesauce-sugar-oil mixture. (You can turn the speed on the mixer down at this point.)
  6. Alternate between sprinkling the rice flour mixture into the mixer, and pouring a little bit of the coconut milk in until both are gone. At this point, the mixture should be a batter.
  7. Fold in the blueberries with a spoon until incorporated.
  8. Use a spoon or cookie scoop to drop the batter into baking cups in a muffin sheet.
  9. Bake for about 22 minutes, then serve!

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