Gluten Free Blueberry Muffins

February 12, 2013

I was going through old bookmarked recipes yesterday morning and stumbled on one for blueberry muffins that used all-purpose flour. I’m actually not even sure why it was bookmarked considering I rarely bake non gluten-free baked goods but it must have been meant for inspiration because it got me craving gluten free blueberry muffins.

However, after my series of unsuccessful gluten-free baking endeavors over the last few months I had really low expectations for these muffins. Hence why there aren’t a lot of step-by-step pictures; I was feeling doubtful about the outcome and half heartedly took a few photos as I went, just in case.

So glad I did!

gluten free blueberry muffins

These muffins were so tasty. They are not overly sweet, which I really liked. I ended up eating three of them for breakfast and didn’t have that heavy feeling afterward that you often get when you eat butter laden pastries. Of course, you can always add more sugar to the batter if you prefer a sweeter muffin or use sweetened almond milk but I thought they were perfect just the way they came out. I did add a little earth balance to the last muffin I ate just to see how it would taste. Turns out, the earth balance makes it even better. I’m sure that’s a shock. Ha.

For strict vegans you can sub maple syrup for the brown sugar. I haven’t personally tried it but I’m guessing it will turn out well.

Blueberry Muffins (gluten-free, vegan)

2 tbsp flaxseed meal, mixed with 4 tbsp water

3/4 cup gf oat flour

1/4 cup almond meal

1 cup gluten-free AP flour

1 tsp baking powder

1 tsp baking soda

1 teaspoon salt

1/4 cup brown sugar (or maple syrup)

1/4 cup coconut oil, melted

2 bananas, mashed

1 tsp vanilla

1/4 cup non-dairy milk, I used unsweetened almond milk

1 tbsp apple cider vinegar

1 cup blueberries, I used frozen

————

Preheat the oven to 375.

In a small bowl add water to flaxseed meal. Let sit for a few minutes.

In a large mixing bowl, combine oat flour, almond meal, gluten-free AP flour, baking powder, baking soda and salt.

Once the flaxseed has formed a gel, add brown sugar, melted coconut oil, mashed bananas, vanilla, milk and apple cider vinegar to it. Stir until well incorporated.

Combine wet and dry ingredients. Mix in blueberries.

gluten free blueberry muffins

Once well mixed, grease a cupcake tin with cooking spray. Fill each cupcake hole about 3/4 of the way up.

gluten free blueberry muffins

Bake for 20 minutes or until a toothpick comes out cleanly.

Yields 12 muffins.

gluten free vegan blueberry muffins

Eat with a piping hot cup of coffee or tea for the perfect breakfast.

Enjoy and Exhale!

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17 Comments

  • Reply alaskakatknits February 12, 2013 at 12:45 pm

    Have Everything to make Your recipe. I feel Inspired. Looks So Yummy!! Thank YOU!

    • Reply Lisa Horvath February 12, 2013 at 5:27 pm

      Yay! Let me know how you like them once you’ve made them!

  • Reply Brittany February 12, 2013 at 6:27 pm

    The texture of these muffins are great!! The blueberry ratio is perfect too! YUM!

    • Reply Lisa Horvath February 13, 2013 at 11:57 am

      Thanks Brittany! I was really pleased with how these turned out. I’ve now had 6 muffins in 2 days, I may need a break 🙂

  • Reply Tofu Vegetable Stir Fry | quinoa, kale & exhale February 13, 2013 at 1:14 pm

    […] ← Gluten-Free Blueberry Muffins […]

  • Reply Two for the Price of One | quinoa, kale & exhale March 15, 2013 at 9:14 am

    […] empty stomach growling. I walked the rest of the way home mentally checking off the ingredients for my blueberry muffins, check, check, check, eh, wait, no gf flour or blueberries. Sort of key […]

  • Reply Samantha F September 22, 2013 at 5:40 pm

    Finally a recipe that works! I have tried so many blueberry muffin recipes over the years all big ole flops :(. Decided to give it another go and try these thank goodness I did :). An excellent use for some fresh blueberries that were not up to snacking standards ;). Will be making these again with raspberries soon. BTW was out of flax so I used Ener-G for the “eggs” and it works just fine. Oh im also allergic to nuts so I replaced the almond meal with macaroon coconut.

    • Reply Lisa September 23, 2013 at 12:16 pm

      Samantha, I’m so happy that you liked this recipe and that it worked so well for you! Thanks for the tips on substitutions as well. I’ve never used macaroon coconut but I’ll have to try it out. I’m also glad you commented on these, it’s been forever since I made them. Must make a batch this week 🙂

      • Reply Samantha F November 22, 2013 at 2:21 am

        Glad to be able to share something useful :). I really love macaroon coconut for adding texture to gluten free goods sine they can have a “paste-y” quality in some situations. Ive shared this link several times and they have all had great luck with them as well.

        • Reply Lisa November 25, 2013 at 4:58 pm

          So glad everyone is having good luck with them. After you posted last I made myself a batch!

          • Samantha F November 25, 2013 at 11:29 pm

            YAY! Im actually about to make a half batch myself right now 🙂

  • Reply Susan Alima Friar October 11, 2013 at 4:12 pm

    If anyone has too much estrogen and is avoiding flax, try chia seed. I use it in all my recipes with flax…it has the same holding power.

    • Reply Lisa October 11, 2013 at 4:46 pm

      That’s a great point Susan! Chia is a great alternative to flax and achieves the same end result. Thanks for the tip.

      • Reply Susan Alima Friar October 11, 2013 at 6:39 pm

        Thank you for all you are contributing in healthy recipes and ways to avoid flour …even gf flour. They all seem pretty heavy.

        • Reply Lisa October 12, 2013 at 1:59 pm

          You’re more than welcome, it’s my pleasure to share recipes that I personally love. Thank you for following along.

  • Reply Corey February 8, 2015 at 6:53 am

    I made these this morning for my family. My kiddos loved them! Thank you!

    Here are my substitutions: Used an egg instead of the flax egg, and used rolled oats instead of oat flour, melted ghee instead of coconut oil. Want to add some flax seeds or toasted pecans next time for some added nutrition as well as flavor and texture.

    • Reply Lisa April 6, 2015 at 4:12 pm

      So glad you liked them Corey! I definitely plan to make them for my little one when she’s ready for solids. I bet the rolled oats adds some amazing texture to the cookies, I need to try that. Thank you for the tip!

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