Soft, springy blueberry muffins dressed up with white chocolate chips and a crackly cinnamon sugar topping. Vegan, gluten-free, easy to bake!


SPONSORED BY SUNBUTTER
Just one of those recipe occasions where we’re packing many glorious things into one little muffin. On that delish loves list: blueberries, white chocolate chips, and cinnamon sugar. Honorable mention to perfectly fluffy muffin insides and perfectly crusty muffin tops. This might just become your new favorite blueberry muffin recipe!
Making These Yummy Blueberry Muffins
This recipe is easiest to prep in a stand mixer, but can definitely be made with a hand mixer too or even whisked by hand. I did test them in both a mini and full-size muffin pan, so I have included instructions and bake times for both. I personally think they’re fun and perfectly snack-sized as minis, plus you get more of that crackly top in every bite. But if you’re here for the soft, fluffy, cake-like inside, go full size.
Blueberry White Chocolate Muffin Ingredients
- Flours. Gluten-free (or all-purpose) flour, almond flour, and coconut flour mix together and compliment each other to create the most unbelievably gluten-free egg-free crumb with lots of rise and fluff.
- Cinnamon and nutmeg. Just a little bit of each, yes this is a summery recipe but a little spice is always yummy in a blueberry muffin.
- Baking powder. Typically I use a combination of powder and soda, but since we are using SunButter in this recipe I didn’t want to risk green muffins so I scaled it back to just powder. Trust me, they still have plenty of rise!
- Salt. Just a little bit to balance all the sweetness
- Sugars. Cane sugar and brown sugar combine to create a more complex sweetness, and the brown sugar adds some extra moisture too. Coconut sugar can be swapped in for the brown sugar.
- Avocado oil. Or another neutral flavored oil. You can use melted vegan butter or coconut oil.
- Natural SunButter. My favorite snacking-by-the-spoonful SunButter of all the SunButters, and it’s also great for baking with just three simple ingredients and the perfect balanced sweet-salty flavor.
- Almond milk. Or your non dairy milk of choice.
- Lemon juice. Preferably fresh squeezed as it’s more acidic and that acid is what will counteract the baking powder and prevent your muffins from turning green after baking.
- Vanilla and almond extracts. Or just vanilla is fine, but the almond does add a nice little extra flavor element if you have it.
- Blueberries. Fresh is easier to fold in without turning your batter purple, but frozen will work too.
- Dairy-free white chocolate chips. Or regular white chocolate chips if not vegan.
- Cinnamon sugar. Two tablespoons of coarse cane sugar + 1/2 tsp cinnamon for sprinkling on top to create the most delicious muffin tops.


Easy Recipe Variation Ideas
- Swap the berries: raspberries or chopped strawberries would be delicious in place of the blueberries.
- Swap the chocolate: if you’ve never had blueberries and DARK chocolate together, you are missing out. Use dark chocolate chips in place of the white chocolate for an also delicious twist.
- Swap the SunButter: swap in any creamy variety, or even Crunchy SunButter for extra texture.
- Make them not vegan: if you wanted to add in eggs for extra protein and fluff, reduce the almond milk to 3/4 cup and add 2 eggs to the batter
More Healthy Blueberry Recipes You’ll Love




Blueberry White Chocolate Muffins
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 12 (or 24 minis) 1x
- Category: muffin
- Method: baking
- Cuisine: american
Description
Soft, springy blueberry muffins dressed up with white chocolate chips and a crackly cinnamon sugar topping. Vegan, gluten-free, easy to bake!
Ingredients
- 2 cups (248g) gluten-free flour
- 1/2 cup (56g) almond flour
- 1/4 (30g) coconut flour
- 2 tsps baking powder
- 1/2 tsp cinnamon
- 1/4 tsp nutmeg
- 1/4 tsp salt
- 1/2 cup (110g) cane sugar
- 1/4 cup (55g) brown sugar (or coconut sugar)
- 1/4 cup (50g) avocado oil
- 1/4 cup (64g) Natural SunButter
- 1 1/4 cup (300g) almond milk
- 1 tbsp lemon juice
- 1/2 tsp vanilla extract
- 1/2 tsp almond extract
- 1 cup (130g) fresh blueberries
- 1/2 cup (80g) dairy-free white chocolate chips
- For topping: 2 tbsp cane sugar + 1/2 tsp cinnamon
Instructions
- Preheat the oven to 350°F and line a muffin pan (makes 12 full-size or 24 mini) with paper liners.
- In a measuring cup, stir lemon juice into the almond milk and set aside 10 minutes. Then add vanilla and almond extracts.
- In a stand mixer, combine the flours, baking powder, spices, salt, and sugars. Mix on low speed until well blended.
- Whisk together the avocado oil and SunButter until well, combined. Then, with the mixer running, pour into the dry ingredients and mix on medium speed. It should resemble a sandy texture.
- Keep the mixer running and add the almond milk mixture. Keep mixing on low-medium speed until you have a smooth batter, don’t over mix.
- Fold in blueberries and white chocolate chips.
- Use a cookie scoop to evenly fill each muffin (about 3/4 of the way full), and sprinkle to coat the tops with cinnamon sugar.
- Bake for 25-28 minutes at 350°F (20-22 minutes for minis).
- Cool 15 minutes in the pan, then remove from the pan and cool on a wire rack.
- Enjoy while they’re still warm, and keep leftovers in the fridge in an airtight container.
Keywords: gluten free, spring, lemon, cinnamon sugar, fluffy, healthy, baking, snack, easy
Would like to make these, but just checking……which gluten free flour did you use? Did it contain xanthan gum?
I used King Arthur Measure for Measure blend, and yes it does contain xathan!
thank you, that is important to know. It makes a big difference.
I haven’t made the recipe yet but I come here bearing compliments and a request. I know lately your recipes include oil, higher fat, and sometimes gluten free flour mix- would it be possible to also give option for lower fat/oil free, and gluten free flours that aren’t a premade mix (it can even be a mix of flours, like oat, rice, tapioca etc, just need to know the grams of each)?
The reason why I’m asking is because I LOVE your recipes. There are many I’ve made multiple times and they are a staple in my house. I deal with food intolerances, celiac disease and an inability to eat a lot of fat. I also try to stick to low FODMAP to reduce symptoms so sometimes things like coconut flour are a no-go. I won’t get into my medical issues, but it’s hard for me to digest a lot of fat, and much easier for me to digest whole fat than oils, and so your lower fat, oil free recipes were incredible because they didn’t have a ton and it was always whole fats, so I was able to digest it just fine! And because every single time I’ve tried a recipe that said ‘gf all purpose flour’ but didn’t specify which, it didn’t work out, and because I try to avoid xantham gum because it irritates my tummy, so it’s hard to follow these recipes. But I want to say, they are INCREDIBLE. You have no idea the difference finding your blog did for my life. I tried SO many recipes before it, so many adaptations, and nothing even came CLOSE. These weren’t good for recipes apt for those with intolerances and alergies, good for gluten free, etc- these were GOOD GOOD. SO GOOD. These were GREAT. These are so good, my gluten, high fat, non vegan eating friends and family PREFER them over other desserts, and I do too. That’s why I’d love to see more options in upcoming recipes, because I’m not ready to say goodbye to new recipes I can eat from my fave ever food blogger and recipe creator. No exaggeration, your recipes changed my life for the better. You don’t have to, of course, but I’d love to see it, even if it’s just substitutions, or once in a while. I know a lot of us with food intolerances would love it so much. I’m sure I’m not the only one in this boat. Either way, amazing job as always. I hope this doesn’t read as an imposition and instead like a desire, because I’m addicted to the recipes from your blog I do make!!
Hi lovely! I am very grateful to you for taking the time to share your experience and feedback – both the complimentary and the constructive. This is incredibly helpful for me to know and I promise I hear you! I never want to deprive you of the style of recipes you have come to love and expect around here. I personally have changed my own diet a lot since starting this website and no longer really eat low fat/oil free so my recipes have unconsciously shifted that way as well. But I promise to incorporate more of those recipes again going forward! Much love❤️
Hi these look great! Do you have the nutritional info on these muffins by chance? Thank you!
Yes the nutrition info is at the bottom of the recipe card, I am not sure why it wasn’t showing up before but it should be there now!
Would it be possible to make these using all avocado oil rather than a combination of oil and sunbutter? If so, would it still be the same total quantity (1/2 cup oil), or would it be less due to the oil being thinner/runnier, eg. 1/3 cup?
I am asking because when I have used nut/seed butters in cake/muffin recipes in the past, it has often resulted in a dense texture and I am really looking for light and fluffy.
Thank you!
I promise these aren’t dense at all since it’s a pretty small amount, but yes you can use all oil if you prefer! A little less will be perfect, try 1/4 cup + 2 tbsp or so😊
Thank you very much for your reply. Do you think using all oil would make them any lighter in texture, or based on your previous comment, do you think they would actually turn out better if I just make them as written?
Maybe ever so slightly lighter, but probably not too different😊
Okay, thank you so much for all your help!
Could I substitute an egg for the sunbutter if I don’t need them to be vegan?
Thank you
That should be fine, yes!