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Vegan Gluten Free Blueberry Muffins

Course Breakfast
Cuisine American
Keyword vegan gluten free blueberry muffins
Servings 12 Muffins


  • 1/2 cup vegan butter
  • 1 cup sugar
  • 1/2 cup aquafaba
  • 2 tsp baking powder
  • 1/8 tsp salt
  • 1 tsp vanilla extract
  • 2 cups gluten free all purpose flour I use Better Batter Original Blend
  • 1/2 cup coconut milk
  • 2 cups fresh blueberries
  • 1 tbsp cane sugar for dusting the muffins


  1. Preheat the oven to 350 degrees F.
  2. In a stand mixer add the butter, sugar, and aquafaba. Mix on low speed for 1 minute.
  3. Add the baking powder, salt and vanilla. Blend on low for 30 seconds.
  4. Turn the blender off and add the flour. Turn the mixer on low and once the flower is blended add the milk. Blend on low for 1-2 minutes.
  5. Turn off the mixer and fold in the blueberries. Scoop into your prepared muffin tins and sprinkle the sugar on top.
  6. Bake for 25-30 minutes, or until a toothpick comes out of the center clean.

Recipe Notes

If you do not need your recipes vegan you can use regular butter, 2 eggs in place of aquafaba and any milk of your choosing.