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October 23, 2022

Blueberry Muffins

Prep Time: 20 min
Cook Time: 25 min
Total Time: 45 min

These juicy, spongey blueberry muffins are gluten free, vegan and refined sugar free, with a crispy crackly sugary classic muffin top. Relatively simple to make, and not too long to bake, these are perfect as a grab-and-go breakfast, snack or dessert.

What ingredients do I need to make these vegan, gluten free and refined sugar free blueberry muffins?

For the dry ingredients

Oat flour: this is essentially oats blended in a blender or food processor, or can be purchased as oat flour. Remember to use gluten free oats to ensure these are safe for anyone who’s gluten free
Gluten free all purpose 1:1 flour: use a gluten free flour you know and trust, my go-to for all bakes is Schar Universal Baking Mix
Baking powder and bicarbonate of soda: for a gorgeous rise on these spongey muffins – ensure your baking powder and bicarbonate of soda are fresh and still active.
Salt: I use fine sea salt to balance out the sweetness and bring out the flavour

For the wet ingredients

Oat flour: this is essentially oats blended in a blender or food processor, or can be purchased as oat flour. Remember to use gluten free oats to ensure these are safe for anyone who’s gluten free
Buttermilk: this is made by mixing plant milk with apple cider vinegar (use distilled vinegar if low histamine)
Coconut sugar: for sweetness this is dissloved into the wet ingredients, with extra for dusting the crackly tops
Melted odourless coconut oil or sunflower oil: I recommend odourless coconut oil but have used sunflower oil for one test and they still work if you need to substitute.
Vanilla extract: for added sweet aroma
Fresh blueberries: use fresh not frozen blueberries as frozen blueberries make the batter too soggy

A complete list of ingredients, quantities and instructions are in the grey recipe card at the bottom of the page

Are these free from gluten, dairy, egg, nuts, soy, seeds and refined sugar?

Yes, these are naturally free from all of these, just double check the packaging to ensure that your ingredients are completely free from and if someone’s super allergic that there’s no ‘may contain because made in a factory…’. Ensure that baking powder is gluten free suitable. Don’t use soy, nut or seed plant based milk to ensure they’re free from these.

Are these low FODMAP?

Blueberries are low FODMAP up to 40g per serve, so eat these in portions of 1 muffin. Ensure the gluten free flour is suitable for you and tolerated. Ensure the plant milk you use is low FODMAP suitable – this may need to be almond milk but if nut free use rice milk.

Are these low histamine?

Note that anything that increases blood sugar releases histamine, but these are made using lower histamine ingredients according to the SIGHI list and do contain coconut sugar which is often debated in how it’s tolerated across individuals. Check you tolerate these and consume in moderation. Use distilled vinegar to make the buttermilk if apple cider vinegar is not tolerated.

How To Make:

  • Melt your coconut oil and make your buttermilk as you preheat the oven.
  • In a large mixing bowl combine the dry ingredients, in a separate mixing bowl or jug combine the wet ingredients and briskly combine the buttermilk.
  • Pour wet into dry and whisk from the centre outwards, don’t overmix the batter.
  • Fold the juicy blueberries in, retaining some for pressing into the tops.
  • Transfer to lined and greased muffin tray cases; divide the mixture into 12 using a batter scoop.
  • Press in more blueberries and sprinkle a dusting of coconut sugar for a crispier crackly top.
  • Bake, remove and transfer to a wire rack to cool, then enjoy.

Tips for making the best vegan and gluten free blueberry muffins?

Don’t overmix the batter. Mix the batter until JUST combined.

Once coconut oil is added to wet ingredients, act quickly so that it doesn’t solidify before being mixed in properly.

Bake at the correct temperature. I always recommend using an oven thermometer as many ovens aren’t accurate. You can purchase them for ~£10 and hang them inside the oven to gauge this accurately.

Use a silicone spatula to ensure you’re transferring all of the mixtures from one container to another and a medium batter scoop to evenly distribute it without lifting the bowl.

Use fresh rather than frozen blueberries, when tested with frozen they emit more moisture into the batter.

How to store:

Store in an airtight container at room temperature for 2 days or in the fridge for up to 5 days. Reheat in the oven for 10 minutes to enjoy them warm the next day.

Blueberry Muffins

katya kozary
These juicy, spongey blueberry muffins are gluten free, vegan and refined sugar free, with a crunchy sugary classic muffin top. Relatively simple to make, and not too long to bake, these are perfect as a grab-and-go breakfast, snack or dessert.
5 from 1 vote
Prep Time 20 mins
Cook Time 25 mins
Total Time 45 mins
SEASON Autumn, Spring, Winter
ENERGY INTENSITY Medium

Equipment

Balloon Whisk
Mixing Bowl
Silicone Spatula
Batter Scoop
Cooling Rack
Muffin Tray
Jug
DIET LABELSRefined Sugar Free, Nightshade Free, Plant Based, Vegan, Gluten Free, Dairy Free, Egg Free, Nut Free, Seed Free, Soy Free, Low Histamine, Low FODMAP

Ingredients
 
 

Dry Ingredients

  • 1 cup oat flour created with gluten free oats
  • 1 cup gluten free 1:1 all purpose flour Schar Universal is my preferred blend
  • 2 tsp baking powder
  • 1/2 tsp bicarbonate of soda
  • 1/2 tsp salt

For the buttermilk

  • 1 cup plant milk
  • 1 tbsp apple cider vinegar use distilled vinegar for low histamine

Wet Ingredients

  • 3/4 cup coconut sugar
  • 1/3 cup odourless coconut oil melted
  • 1 tsp vanilla extract
  • 1 cup fresh blueberries
  • 2 tbsp coconut sugar for dusting the tops

Instructions
 

  • Preheat the oven to 180°C (fan). Melt the coconut oil if not liquid at room temperature by surrounding the glass jar in some warm water. In a glass mix the plant milk with apple cider vinegar and let it sit for ~10 minutes or whilst preparing the rest to make a buttermilk. 
  • In a large mixing bowl combine the dry ingredients. In a jug, add the melted odourless coconut oil, coconut sugar, vanilla extract and stir to combine. Then pour in the buttermilk, stir briefly. Act quickly to mix them as the coconut oil may otherwise solidify.
  • Make a well in the dry ingredients and pour the wet ingredients in, whisking from the centre as you go. Mix until just combined (be careful not to overmix) then briefly fold in ¾ cup blueberries, retaining 1/4 cup for the tops.
  • Lightly grease muffin cases in a muffin tray with some extra melted coconut oil. Using two teaspoons or a batter scoop, transfer evenly into muffin cases in the 12 muffin tin holes.
  • Press the remaining ¼ cup of blueberries into the tops and then sprinkle a little dusting of extra coconut sugar on top.
  • Bake for 22-30 minutes until the tops are slightly golden brown and crispy on the top. Remove from the oven and transfer to a wire rack to cool for 10 minutes before enjoying.
  • Store in an airtight container at room temperature for 2 days or in the fridge for up to 5 days. Reheat in the oven for 10 minutes to enjoy them warm the next day.

Notes

Don't overmix the batter. Mix the batter until JUST combined.
Once coconut oil is added to wet ingredients, act quickly so that it doesn’t solidify before being mixed in properly.
Bake at the correct temperature. I always recommend using an oven thermometer as many ovens aren't accurate. You can purchase them for ~£10 and hang them inside the oven to gauge this accurately.
Use a silicone spatula to ensure you’re transferring all of the mixtures from one container to another and a medium batter scoop to evenly distribute it without lifting the bowl.
Use fresh rather than frozen blueberries, when tested with frozen they emit more moisture into the batter.
 
MAKE IT MORE ACCESSBILE

Sit at the dining table to mix the ingredients or at a high stool by the countertop to conserve energy

SUBS AND SWABS

I've tested these with use sunflower oil instead of melted odourless coconut oil and they still work without the oil flavour coming through

Keyword refined sugar free blueberry muffins, blueberry muffin, healthy muffins, healthy blueberry muffins, vegan muffins, gluten free muffins, refined sugar free muffins
Did you Make this Recipe?Rate it & leave your feedback in the comments section below or Tag @myaccessiblekitchen on Instagram and Hashtag #myaccessiblekitchen!

 

 

Hey, I'm Katya!

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