Gluten Free Vegan Blueberry Muffins



  • 1 1/2 cups Bob’s Red Mills Gluten Free All Purpose Baking Mix
  • 1/2 cup sugar
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 3/4 cup soy milk (if using sweetened, you can cut down on sugar)
  • 1/4 cup vegetable oil, plus some for muffin tin (I use a mix of sunflower and canola)
  • 1 cup frozen blueberries


Preheat your oven to 200 degrees Celsius and oil muffin tin. In a mixing bowl, combine all the ingredients except for the blueberries. Use a whisk to remove any lumps. Then fold in the blue berries with a spatula. Be careful not to break them. Pour into muffin tin and bake for 25 to 30 minutes.

You’ll know they’re ready when they’re golden brown on top. If you’re unsure, use a pointy knife or toothpick and stick it in the middle of a muffin in the center of the tin (because the ones on the ends will cook quicker). If it comes out clean then they’re ready!