Easy Vegan Gluten-Free Berry Muffins

vegan gluten-free berry muffins piled casually in a vintage wire basket lined with a simple linen cloth, set on a rustic farmhouse table, a steaming mug of coffee nearby

Whip up a batch of these incredibly moist and delicious Easy Vegan Gluten-Free Berry Muffins! Perfect for breakfast or a sweet treat, these muffins are packed with juicy mixed berries and made simple using a King Arthur Measure for Measure Gluten-Free Flour blend. They capture that comforting, homemade taste without any gluten or animal products. A guaranteed crowd-pleaser, especially paired with coffee! Looking for more easy breakfast ideas? Try our Crispy Vegan French Toast (Easy & Gluten-Free!) or maybe some Irresistible Gluten-Free Vegan Peanut Butter Banana Cupcakes for another sweet treat.

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Prep Time 15 mins

Cook Time 25 mins

Rest Time 10 mins

Total Time 50 mins

Cooking Method: Baking

Cuisine: American

Courses: Breakfast, Dessert, Snacks

Difficulty: Beginner

Cooking Temp: 350 F

Servings: 12

Dietary: Dairy-Free, Gluten-Free, Vegan

Description

Deliciously moist & easy Vegan Gluten-Free Berry Muffins! Simple recipe using gluten-free King Arthur flour & packed with berries. Perfect dairy-free, egg-free treat.

Ingredients

1 3/4 cup King Arthur Measure for Measure gluten-free flour blend
1 1/2 tsp baking powder
1/2 tsp salt
6 tbsp vegan butter room temperature
1/2 cup granulated sugar
1/2 cup packed brown sugar
1/2 cup almond milk
1/4 cup Just Egg liquid vegan egg substitute
1 1/2 cup mixed berries fresh or frozen
1 tbsp granulated sugar for topping

Instructions

1
1. Preheat oven to 350°F (175°C). Grease or line a 12-cup standard muffin tin.
2
2. In a medium bowl, whisk together the King Arthur Measure for Measure flour, baking powder, and salt. Set aside.
3
3. In a large bowl, using an electric mixer or stand mixer, cream together the room temperature vegan butter, ½ cup of the granulated sugar, and the packed brown sugar until light and fluffy (about 2-3 minutes).
4
4. Beat in the almond milk and Just Egg until just combined. Don't overmix.
5
5. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix.
6
6. Gently fold in the mixed berries using a spatula. If using frozen berries, toss them lightly in 1 tbsp of the flour mixture first (see Notes/Tips).
7
7. Divide the batter evenly among the prepared muffin cups, filling each about two-thirds full.
8
8. Sprinkle the tops of the muffins evenly with the remaining 1 tablespoon of granulated sugar.
9
9. Bake for 25 to 30 minutes, or until a toothpick inserted into the center of a muffin comes out clean. (Check muffins around the 23-25 minute mark, as the baking time might vary slightly).
10
10. Let the muffins cool in the tin for 5-10 minutes before transferring them to a wire rack to cool completely.

Nutrition Facts

Servings 12

Amount Per Serving
Calories 217.24kcal

% Daily Value *
Total Fat 7.6g12%
Saturated Fat 6.41g33%
Trans Fat 0.01g
Sodium 156.05mg7%
Potassium 33.44mg1%
Total Carbohydrate 37.95g13%
Dietary Fiber 2.4g10%
Sugars 20.72g
Protein 2.11g5%

Vitamin A 1.84 IU
Vitamin C 1.79 mg
Calcium 150.44 mg
Iron 0.99 mg
Vitamin E 0.6 IU
Vitamin K 5.25 mcg
Thiamin 0.01 mg
Riboflavin 0.01 mg
Niacin 0.09 mg
Vitamin B6 0.01 mg
Folate 1.6 mcg
Phosphorus 64.05 mg
Magnesium 2.86 mg
Zinc 0.04 mg

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Baking Time: Keep an eye on the muffins towards the end of the baking time. Start checking for doneness around 23-25 minutes.
Vegan Butter: For best results, use a vegan butter that comes in stick form.
Milk: Any unsweetened non-dairy milk like soy, oat, or cashew milk can be used instead of almond milk.
Egg Substitute: ¼ cup of Just Egg is used here. A flax egg (1 tbsp ground flaxseed + 3 tbsp water, rested for 5 minutes) can often be substituted, though the texture might be slightly different.
Berries: If using frozen berries, do not thaw them. Gently toss them in about 1 tablespoon of the measured flour mixture before folding them into the batter – this helps prevent them from sinking and bleeding color excessively.
Storage: Store completely cooled muffins in an airtight container at room temperature for up to 3 days. For longer storage, freeze them for up to 2 months.
Lemon Berry: Add the zest of 1 medium lemon to the wet ingredients for a bright flavor.
Single Berry: Use 1 ½ cups of your favorite berry, like blueberries or raspberries.
Chocolate Chip Berry: Reduce berries slightly and fold in ½ cup of dairy-free chocolate chips.
Warm Spice: Add ½ teaspoon ground cinnamon and ¼ teaspoon ground nutmeg to the dry ingredients.
Did you make these Easy Vegan Gluten-Free Berry Muffins? I'd love to know how they turned out! Please leave a comment and rating below. Don't forget to share this recipe on social media and follow The Gluten Free Vegan Pantry for more delicious gluten-free and vegan eats!

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