The best gluten free vegan blueberry muffins are here! These muffins are made with a mix of almond flour, 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!
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.