You may have noticed a trend these last few weeks – maybe even months… Muffins. I am loving muffins lately. Maybe it’s the baby? Maybe it’s the fact that muffins are a simple snack that I can grab and go whenever I’m hungry (because let’s be real I’m hungry a LOT these days)? Who know’s. But what I DO know, is that these muffins are ridiculously delicious, and super simply to make. I really do feel, from that bottom of my heart, that these are the most perfect vegan, gf blueberry muffins ever. I can die happy now.
I’ve been experimenting with this recipe for a while, trying to make a simple blueberry muffin recipe that was moist, fluffy, delicious and filling. Ladies and gentlemen I think I may have done just that!
Not to toot my own horn or anything, but I think these may be the best muffins I’ve made so far.
This recipe has been a bit of a journey though – the last month or so of pregnancy has been super exhausting. Like all of a sudden I hit a wall and my body just didn’t want to do anything anymore. I wake up super tired, with just enough energy to do my yoga practice, and make food. So i’ve been recipe testing BUT not posting anything because I’m so tired. Sleep is also getting hard. Which is annoying because i’m super tired but I can’t sleep through the night without waking up at least 3 times to pee, and another 2 to roll off my back and onto my side. Pregnant life is hard yo. Though I hear mom life is harder so… wish me luck!
Ok back to the muffins. I tested this recipe with a specific flour blend which i’ll post below, but using any all purpose GF flour will work as well! I just like to make my own flour from scratch because it’s cheaper and makes me feel all crafty. I have also tested these muffins with both fresh and frozen blueb’s and they both work well. So even if blueberries aren’t in season when you’re craving these, rest assured you’ll be fine with frozen.
Make sure your milk is at room temp!
I can’t stress this enough with baking – you NEED to make sure your milk is room temp. If it’s too cold, it’s going to mess up the consistency of the coconut oil when you mix them together. The coconut oil will harden, your batter wont mix properly, and you’ll have a weird, grainy not super tasty muffin. If you’re too lazy to leave your milk out til it gets to room temp, just heat it up! No biggie.
Last but certainly not least. I have tested this recipe using a chia egg to bind, and using 3 tbsp of psyllium husk mixed in with the flour (no need to add any additional water) and they both work perfect! In fact, I think I liked the recipe with psyllium husk a little better. It was also easier because I didn’t have to make a chia egg before hand.
These muffins are:
- Crazy delicious
- Moist
- Ready in 30 minutes
- Zesty
- The perfect grab and go snack
Alright, now that I’ve said everything I need to say, I hope you enjoy this recipe! Please let me know if you’ve made it, and how you liked it by commenting below, and rating the recipe.
| Prep Time | 10 Mins |
| Cook Time | 20 Mins |
| Servings |
Muffins
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- 3/4 cup brown rice flour
- 3/4 cup chickpea flour
- 3/4 cup sorgum flour
- 1/2 cup arrowroot starch
- 2.5 tsp baking powder
- 1/4 tsp baking soda
- 1/2 tsp salt
- 1/2 cup coconut sugar
- 3 tbsp psyllium husk ONLY USE IF YOU ARE NOT USING A CHIA EGG - otherwise omit 🙂
- 3/4 cup + 2 tbsp room temp non-dairy milk I used almond
- 1/2 cup coconut oil (melted or liquid)
- 2 tbsp apple sauce
- 1 tbsp apple cider vinegar
- 1 tbsp maple syrup
- 1/2 a lemon juiced
- zest of one lemon
- 1 chia egg (Omit chia egg if you are using psyllium husks)
- 1 1/4 cup blueberries (fresh or frozen)
Ingredients
Dry Ingredients
Wet Ingredients
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- Preheat the oven to 375. Lightly grease a muffin pan with coconut oil, or line a muffin pan with parchment liners.
- Place all dry ingredients in a large bowl and whisk together thoroughly. NOTE: If you are using psyllium husk do NOT use chia egg as well (though i'm sure nothing totally horrible would happen if you did...)
- Place all wet ingredients EXCEPT blueberries in a separate bowl, and whisk together thoroughly. Ensure that your milk is at room temp so the coconut oil does not harden upon contact. If this happens, simply heat up your liquid mixture.
- Mix together your wet and dry ingredients. Slowly fold in the blueberries at the very end.
- Spoon the mixture evenly into your muffin pan. Place in the oven for 20 minutes. To check if they are done, stick a toothpick in the centre of a muffin. If it comes out clean they are done! If not, stick them back in for about 5 minutes and check again!
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