Bakery-style, vegan, gluten free Blueberry Muffins are the newest breakfast and snack obsession in my house, and I hope they become the same for your household! These vegan, gluten free Blueberry Muffins are crumbly, dense, and filled with delicious, juicy blueberries, which makes these muffins a delicious go-to recipe for anyone.
Blueberry muffins used to be one of my favorite foods to get from a bakery or to make fresh at home. I loved the smell of the baking blueberries and the taste of the fruit sweetened bread. However, making a gluten free muffin with fresh fruit inside is difficult because the fruit tends to sink to the bottom of the muffin. Yet, after several tries, I finally created a delicious vegan, gluten free Blueberry Muffin that is easy and quick to make!
Although it is not absolutely necessary and I know some people prefer not to use muffin liners, I would highly recommend using some for this recipe in order to prevent the blueberries from sticking to the bottom of the muffin tin and pulling out of the Blueberry Muffins when the muffins are removed from the pan. These muffin wrappers are the kind I like to use because they are biodegradable!
If you try this recipe, let me know! I would love to see your comments and ratings on this recipe. In addition, you can tag photos of your dishes for me to see on Instagram using #gwynclem.
Best wishes and shalom, friends!
- 1 cup brown rice flour
- ½ cup almond flour
- 1 Tbsp baking powder
- ¼ tsp salt
- ½ cup macadamia nut butter (substitute cashew)
- 1 tsp vanilla extract
- ¼ cup maple syrup
- ¼ cup avocado oil
- 1.5 SoDelicious boxed unsweetened coconut milk
- 2 Tbsp chia seeds
- 1.25 cups raw blueberries
- *optional: 5 drops doTERRA Lemon essential oil
- Preheat to oven to 400 F and line a regular muffin tin with parchment paper muffin wrappers.
- In a large bowl, add the brown rice flour, almond flour, baking powder, and salt and whisk together.
- Next, add in the macadamia butter, vanilla extract, maple syrup, avocado oil, and coconut milk and quickly mix.
- Add the chia seeds and mix again.
- Finally, stir in the blueberries and divide the muffin batter between the 12 muffin cups.
- Bake the muffins for 40-45 minutes. The muffins will be done when they are golden brown on top and firm to the touch.
- Remove the muffin pan and let cool for 10 minutes in the tray.
- Remove the muffins and serve immediately or continue cooling on a cooling rack.
- Store leftovers in a bread box or on the counter.