Billie's go-to vegan GF Blueberry muffin recipe

Billie's go-to vegan GF Blueberry muffin recipe />

Billies go-to vegan GF Blueberry muffin recipe!                 - Credit to Rhian Williams for the recipe


  • 60 g (1/4 cup) coconut oil (or sub olive or vegetable oil)
  • 200 ml (4/5 cup) unsweetened almond milk (or any other plant-based milk)
  • 2 tablespoons lemon juice *
  • 8 tablespoons maple syrup (or sub any other sweetener)
  • 1 teaspoon vanilla extract
  • Pinch salt
  • 150 g (1 1/4 cup) ground almonds (almond meal) *
  • 150 g (1 1/4 cup) gluten-free flour blend (or sub plain flour if not gluten-free)
  • 2 heaped teaspoons baking powder (ensure gluten-free if necessary)
  • 1/4 teaspoon bicarbonate of soda (baking soda)
  • 100 g (1 cup) fresh blueberries


  • Preheat oven to 180 degrees Celsius (350 degrees Fahrenheit)

  • Place the coconut oil in a large bowl and melt over a saucepan of boiling water or in the microwave (skip this step if using any other oil)

  • Once melted, add the milk to the same bowl along with the lemon juice, maple syrup, vanilla, salt and ground almonds

  • Sift in the flour, baking powder and bicarbonate of soda

  • Mix well, adding a tiny splash more milk if it’s looking too dry

  • Add the fresh blueberries and fold in gently, to make sure you don’t crush them

  • Transfer the mixture between muffin cases in a muffin tin

  • Bake in the oven for 20 minutes until risen and an inserted skewer comes out clean

  • Tastes best when fresh, but keeps covered in the fridge for up to a few days


*If you don’t want to use lemon juice, replace it with 1 teaspoon of apple cider vinegar as you need something acidic to react with the alkali bicarbonate of soda (baking soda)**You can alternatively use almond flour. You can use either fresh or frozen blueberries. For best results, carefully stir frozen blueberries into the batter at the very last minute, making sure they are still frozen when you mix them in. This will stop the colour of the blueberries ‘bleeding’ into the batter.Though these muffins do obviously taste best when fresh, they keep well covered in the fridge for up to a few days, and freeze well too. If you have just taken them out of the fridge of freezer, I’d recommend warming them up in an oven toaster if you have one.