Gluten Free Vegan Blueberry Muffins
Recipe type: Muffins
Prep time: 
Cook time: 
Total time: 
Serves: 12 muffins
Classic blueberry muffins made vegan and gluten-free. These muffins have a nice fluffy texture.
  • ½ cup brown rice flour
  • ½ cup sorghum flour
  • ½ cup tapioca starch
  • 1½ teaspoon xanthan gum or guar gum
  • ½ cup coconut sugar
  • 2 teaspoons baking powder
  • pinch salt
  • ¾ cup unsweetened non-dairy milk
  • ½ cup melted coconut oil
  • ¼ cup applesauce + ¼ teaspoon baking soda
  • 1 cup fresh blueberries
  1. Preheat oven to 375F. Line 12-cup muffin tin with cupcake liners.
  2. In a large bowl sift together brown rice flour, sorghum flour, tapioca starch, xanthan (or guar) gum, coconut sugar, baking powder and pinch of salt.
  3. In another bowl combine melted coconut oil, non-dairy milk and applesauce-baking soda mixture. Whisk together to combine well.
  4. Add wet ingredients to dry ingredients and stir to combine well.
  5. Fold in blueberries gently.
  6. Measure out evenly into 12 muffin cups.
  7. Bake in preheated oven for 20-25 minutes, until tested done. Let cool in muffin tin for 5 minutes before removing to a wire cooling rack to continue to cool - or eat them warm!
Recipe by These Things I Love at