Blueberry Muffins (Vegan, Gluten Free)
Prep time
Cook time
Total time
Recipe type: Breakfast, Snack
Serves: 12 muffins
  • 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
  1. Preheat to oven to 400 F and line a regular muffin tin with parchment paper muffin wrappers.
  2. In a large bowl, add the brown rice flour, almond flour, baking powder, and salt and whisk together.
  3. Next, add in the macadamia butter, vanilla extract, maple syrup, avocado oil, and coconut milk and quickly mix.
  4. Add the chia seeds and mix again.
  5. Finally, stir in the blueberries and divide the muffin batter between the 12 muffin cups.
  6. Bake the muffins for 40-45 minutes. The muffins will be done when they are golden brown on top and firm to the touch.
  7. Remove the muffin pan and let cool for 10 minutes in the tray.
  8. Remove the muffins and serve immediately or continue cooling on a cooling rack.
  9. Store leftovers in a bread box or on the counter.
The serving sizes are basic estimates based upon the servings my husband and I use to reach fullness and satiety when eating this recipe. Please remember to honor your hunger and fullness by eating more when you are hungry and stopping when you are satisfied.
Nutrition Information
Servings: 1 muffin
Recipe by Shalom Homestead at