The best gluten free vegan blueberry muffins are here! These muffins are made with a mix of almond flour, brown rice flour and are filled with chia seeds. The result is a wonderful texture and a boost of fiber. Perfect for breakfast or as a snack!
Just wanted to let you know that these fabulous blueberry muffins are sponsored by my friends at One Degree Organics!
I’m so excited to be teaming up with One Degree Organics again on this wonderful recipe. I’ve been wanting to experiment with alternative gluten free baking flours, and I absolutely love the texture this organic sprouted rice flour creates.
It doesn’t taste anything like a gluten free & vegan muffin usually does.
In fact, I can imagine myself bringing these over to my relatives and completely fooling them into thinking I picked them up at a local bakery instead.
I just love playing tricks & games. I got this from my husband.
What ingredients will you need?
Fresh blueberries are a must for this recipe in my opinion. However, if they are out of season, you can use frozen blueberries as long as you let them thaw out completely before using them.
The combination of rice flour and almond flour makes for a truly wonderful texture.
I don’t recommend making any substitutions here. However, if you do not have access to brown rice flour, white rice flour will do. If the batter is too thick to be pourable, simply add a few tablespoons of room temperature water.
You may absolutely use either an egg or unsweetened apple sauce. They will turn out beautifully either way.
How to make vegan blueberry muffins
Preheat the oven to 375 degrees Fahrenheit and adjust the oven rack to the middle position. Line a cupcake or small muffin tin with 10 parchment liners. Very lightly coat or spray with extra coconut oil and set aside.
In a large mixing bowl, whisk together all of the wet ingredients until well combined.
Sift in the dry ingredients except for the chia seeds.
Stir softly until everything has been well incorporated, but do not over mix. Fold in the blueberries and chia seeds.
Fill each parchment liner about 3/4 full. Don’t worry too much about it going too high. The muffins won’t rise too high.
Bake at 375 degrees Fahrenheit for 22-25 minutes, or until a toothpick inserted into the center comes out clean.
Expert Tips
- Divide the batter evenly amongst 10 muffin liners. They do not rise too much during baking.
- Save 1/3 cup of fresh blueberries to layer on top of the muffins.
- Let your wet ingredients to come to room temperature before adding the melted coconut oil. Otherwise, it could solidify and get a bit lumpy.
- Brown rice flour will amount to a slightly better texture than white rice flour. Do not make the substitution unless you have to!
- You will know these are ready when a toothpick inserted into the center comes out clean.
Vegan blueberry muffins with low sugar
Another wonderful thing about this recipe for blueberry muffins is the fact they only have 9 grams of sugar each.
Can you believe that?! They really do make for a wonderful breakfast addition because of this.
If you’re gearing for something lightly sweet and righteously delicious to add to your breakfast game or have available to snack on at anytime, I’ve got you! 🙂
Add these gluten free vegan blueberry muffins to your list, and report back. I know you won’t be disappointed!
Can I freeze these muffins?
They will last in an airtight container in the freezer for up to 2 months.
How can blueberry muffins be reheated?
I’d recommend sticking them in the microwave for about 30 seconds. You can also toast them in a toaster oven and slather on some butter… yum!
More paleo muffin recipes you’ll love:
Paleo & Vegan Chocolate Chip Muffins
Healthy Peanut Butter Banana Muffins
Best Gluten Free Vegan Blueberry Muffins
Ingredients
- 1/4 cup coconut oil melted and cooled
- 1/4 cup pure maple syrup
- 1/3 cup unsweetened apple sauce or 1 egg
- 1/2 cup unsweetened coconut or nut milk
- 1 teaspoon pure vanilla extract
- 1 cup organic sprouted brown rice flour
- 1/2 cup almond flour blanched
- 1/8 teaspoon sea salt
- 2 teaspoons baking powder
- 1 1/3 cups blueberries save 1/3 cup for sprinkling on top
- 3 tablespoons chia seeds
Instructions
- Preheat the oven to 375 degrees Fahrenheit and adjust the oven rack to the middle position. Line a cupcake or small muffin tin with 10 parchment liners. Very lightly coat or spray with extra coconut oil and set aside.
- In a large mixing bowl, whisk together all of the wet ingredients until well combined.
- Sift in the dry ingredients except for the chia seeds. Stir softly until everything has been well incorporated, but do not over mix!
- Fold in the blueberries and chia seeds.
- Fill each parchment liner about 3/4 full. Don't worry too much about it going too high. The muffins won't rise too high. The batter should divide evenly among 10 liners.
- Bake at 375 degrees Fahrenheit for 22-25 minutes, or until a toothpick inserted into the center comes out clean.
Notes
- Divide the batter evenly amongst 10 muffin liners. They do not rise too much during baking.
- Save 1/3 cup of fresh blueberries to layer on top of the muffins.
- Let your wet ingredients to come to room temperature before adding the melted coconut oil. Otherwise, it could solidify and get a bit lumpy.
- Brown rice flour will amount to a slightly better texture than white rice flour. Do not make the substitution unless you have to.
- You will know these are ready when a toothpick inserted into the center comes out clean.
- Store them at room temperature for up to 2 days.
Nutrition
Hi! I’m Monica – recipe developer, matcha addict and lover of all things chocolate, kombucha and any & all puns. I am also the blogger, real food lover, & bonafide hustler behind the blog ‘The Movement Menu.’ I’m so excited to welcome you to my happy space, where my appreciation of creative recipes and healthy & mindful eats come together to inspire you to live a healthy, balanced life.
Could I use butter in place of the coconut oil?
You can!
Would this recipe bake okay as a ‘bread’? No cupcake tins on hand.
Thanks.
I think it would!! Hmm, I am unsure about cooking time though. I’d try to find another similar recipe… I am assuming 350 and until it springs back a bit after pushing lightly with fingertips. I’d start checking it around 35-40 minutes maybe. I’m assuming it could take 40-50 minutes, can you update me?
They are outstanding! Would never guess that they are 100% vegan. The only change that I’ve made is replacing apple sauce with apple and blueberry puree. Delicious!
We loved these muffins! We used 1 cup GF all purpose flour and 1/2 cup oat flour. We also reduced the sugar by using 1/8 cup maple syrup and 1/8 cup water sweetened with a few droppers of stevia liquid. We also reduced the coconut oil to 1 TBSP and increased the applesauce to 1/2 cup. They were delicious! I might try adding some lemon zest to the next batch. Thanks for the great recipe!
That is so awesome. I love the idea of adding some lemon zest- mmm 🙂
I have oat flour and almond flour on hand. Do you think I can substitute the oat flour for the rice flour? Thanks for the recipe!
Hi. The textures are completely different… I may use all almond and just watch the texture… you want it to be pourable but thick!
Thank you!
I’m planning on making these later today or tomorrow. I have a Cup-4-Cup GF flour, that’s a combo of brown & white rice flour, ground flaxseed, rice bran and xanthin gum. Can I use this in place of the sprouted rice flour that your recipe calls for?
Hi Zari, I really think you can. Can you let me know how they turn out?
Perfect!! They were a huge hit with the entire family. We made 12 muffins, and they were gone in under 24 hours.
That is so awesome. If you have a moment, you could rate the recipe *using the star system* within the recipe card. That helps me and my other readers out a ton. Wooooo!!
These came out great! My sister ate a few and was amazed that they were so moist without eggs or butter. GF and Vegan!! woohoo. I did use avocado oil instead of coconut oil. Also, I switched the quantity for the almond and rice flours to lower the carb load. Still came out great as mini and regular sized muffins!
Thanks for the yummy recipe. We’ll be making these every week to have for afternoon snack.
That makes me so happy to hear! I am so happy you were able to tweak them to fit your needs 🙂
Hey,
Does this work well with frozen blueberries too?
Hi, yes. Just make sure you thaw them properly, and you’ll be all set!
Wow! These were so delicious, easy to make, and you’re so right that they do not taste like a typical gf muffin. Thank you so much for the recipe! 🙂
I’m so happy to hear that Jessica… can you do me a huge favor? there is a way to rate each recipe at the bottom of the post under INFO where the ingredients and instructions are. That helps me out a TON! I’m so glad you enjoyed them!