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.