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Best Gluten-Free Vegan Blueberry Muffins recipe here! Made with almond flour, sprouted rice flour & chia seeds! These muffins are absolutely to die for and are the perfect quick & easy breakfast go-to. Easy vegan blueberry muffins. Healthy blueberry muffins recipe. Homemade vegan blueberry muffins. Gluten free blueberry muffins for breakfast. Easy vegan breakfast recipe. Easy vegan muffins. Best vegan muffins here.
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Best Gluten Free Vegan Blueberry Muffins

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!
Course Breakfast
Cuisine American
Keyword healthy blueberry muffins, vegan muffins
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings 10
Calories 268kcal

Ingredients

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

Calories: 268kcal | Carbohydrates: 33g | Protein: 6g | Fat: 14g | Saturated Fat: 6g | Sodium: 4mg | Potassium: 24mg | Fiber: 5g | Sugar: 9g