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Healthy Gluten Free Blueberry Muffins [and Vegan, too!]

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 Healthy Gluten Free Blueberry Muffins

The way to a man’s heart is simple. It’s blueberry muffins. Or is that just my man? Either way, I can guarantee that these are enough to make any guy weak in the knees. 

Don’t feel like making these for a man? That’s fine, too. I love these for a lazy weekend morning and I love these for a healthy road trip snack. I really just love these blueberry muffins, ya feel me?

Healthy Gluten Free Blueberry Muffins

Speaking of road trips, we’re planning an epic one for later this summer! And yes, I’ve already decided to bring a hefty batch of these along for the ride.

We’ll be visiting several national parks, visiting some must-see towns, roughing it with a tent and a portable stove [this will make for some good stories, no doubt], and seeing as much of Montana as we can in 2 weeks’ time. If anyone lives out that way or has gone on a similar adventure, we’d love to hear your suggestions and tips! 

Healthy Gluten Free Blueberry Muffins

Now, I’ll get back to the topic at hand: blueberry muffins. While I love a good crumb topping, I also love a muffin that is good enough without. These are that. [Bonus: That eliminates another step to the prep process. No crumb = 2 bowls and done!]

They’re deliciously sweet, with nutty oat and subtle vanilla in each bite. The texture is dense and moist, with just the right amount of gooey, melted blueberries hiding in the center.

Healthy Gluten Free Blueberry Muffins

Healthy Gluten Free Blueberry Muffins

As you can see, I topped some of the muffins with a few leftover blueberries. I just gently smooshed those into the muffins before sticking the pan into the oven. I really liked the way they turned out – the berries bake down and get soft and sweeter, plus they add another layer of blueberry, so you really can’t go wrong.

Depending on what you’re in the mood for, this recipe makes a batch of 6 giant or 12 regular sized muffins. The ball is in your court, friend.

The only problem with blueberry muffins is that they make it impossible to surprise someone. I’ve snuck out of bed early to make them, only to have my master surprise plan foiled when the heavenly scent wafts into the bedroom and nudges Clark awake. Sleeping through that is not an option. Oh well, it’s the thought that counts – right? 

Healthy Gluten Free Blueberry Muffins

Healthy Gluten Free Blueberry Muffins

Yes, I am approximately 5 years old. So when I took a bite out of one of the muffins, I saw the opportunity to make some goofy food art. Pac Man muffin!

Giving credit where credit is due, we adapted this recipe from Lindsay over at Pinch of Yum, just making a few changes so that they would be gluten free. If you haven’t visited her blog before, I highly recommended it. Forget about pinch of yum – she has TONS of yum going on over there.

Healthy Gluten Free Blueberry Muffins

Healthy Gluten Free Blueberry Muffins

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Healthy Gluten Free Blueberry Muffins [and Vegan, too!]

Easy, healthy blueberry muffins with a delicate sweetness and dense texture. Gluten free and vegan! Makes 6 jumbo or 12 regular muffins.

  • Author: The Fitchen
  • Prep Time: 20 mins
  • Cook Time: 25 mins
  • Total Time: 45 minutes
  • Yield: 6 1x
  • Category: Breakfast
Scale

Ingredients

  • 1 cup coconut milk [from carton]
  • 2 teaspoons apple cider vinegar
  • 3/4 cup quick oats
  • 1/4 cup oat flour
  • 2 flax eggs [2 tablespoons ground flax + 6 tablespoons of water, mix together]
  • 2/3 cup coconut sugar
  • 1/2 packet of stevia [about 1/2 teaspoon]
  • 1 teaspoon vanilla
  • 3 tablespoons coconut oil [melted]
  • 2 cups gluten free flour mix
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1/2 teaspoon sea salt
  • 2 tablespoons ground flax
  • 1 pint of fresh blueberries

Instructions

  1. Preheat oven to 375º. Line muffin tins with wrappers or use olive oil and flour to grease pan.
  2. Mix quick oats, oat flour, coconut sugar, and stevia in a large bowl.
  3. Combine flax and water in a small bowl to create flax eggs. Mix together and set aside.
  4. Combine coconut milk and apple cider vinegar in a medium bowl. Mix together and set aside for 5 minutes.
  5. Melt coconut oil.
  6. Add coconut milk mixture, coconut oil, and flax eggs to the bowl of dry ingredients. Mix together using a fork until combined.
  7. Scoop a small spoonful of batter into each muffin compartment. Add 3-5 blueberries, then cover with more batter until about 2/3 full.
  8. Top with additional blueberries by gently pushing the berries into the batter [optional] and bake for 22-25 minutes.

 

What do you think?

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13 Comments
  • Diem
    January 24, 2015

    Can you use almond flour in lieu of gf flour mix?

    • thefitchen
      January 24, 2015

      Hi Diem –
      Almond flour alone would be too dense. If you have other flours such as oat, brown rice, etc. you could make a gf flour mixture of your own to try out. Hope this helps!

  • Brooke
    January 15, 2015

    how many eggs would you use if you don’t want to go egg free?

    • thefitchen
      January 16, 2015

      Hi Brooke –

      You would use two eggs – one for each flax egg! Enjoy. :)

  • sarah
    May 5, 2014

    Oh woops, I made them without the extra flax…well now you know they are delish without it:). I seriously love them. Having healthy, easy to make, yummy snacks on hand is really important to me, and I’d definitely make these again.

    • thefitchen
      May 10, 2014

      Well, that’s good to know! Thanks for being a guinea pig. ;) That’s exactly why I love these muffins – they’re easy, healthy, and perfect for busy days!

  • sarah
    May 3, 2014

    Do you mix the gf free flour in at step 2? And is it just 2 Tbsp of flax – you mention flax eggs in the ingredients, as well as 2Tbsp of flax further down, kinda confusing? Thanks

    • thefitchen
      May 4, 2014

      Sorry for the confusion! The recipe is cleared up now. You add the gf flour to the dry ingredients in step 2. And you also add 2 tbsp. of flax into the dry ingredients, and 2 tbsp. are used for the flax egg mixture as well. Thanks for bearing with me!

  • Sandy
    April 26, 2014

    Just made them and OMG DELICIOUS!!! Great job guys! You never disappoint.

    • thefitchen
      April 26, 2014

      So glad you loved them! Thanks for letting us know. :D Muffins are THEE best.