Vegan Gluten-Free Blueberry Muffins

Govinda with Vegan & Gluten-Free Blueberry muffins

This Vegan Muffin Recipe uses chia seeds and is also gluten-free.

Vegan Gluten-Free Blueberry Muffins

We have taken a recipe we found online @, and we have modified it.


  • ¼ c. coconut oil melted & cooled if necessary
  • ¼ c. pure maple syrup
  • ½ c. unsweetened almond or coconut milk
  • 1 ½ tsp. Frontier vanilla flavoring
  • 1 c. all-purpose gluten-free flour
  • ½ c. almond flour
  • 1/8 tsp. sea salt
  • 2 tsp. baking powder
  • 1 1/3 c. blueberries save 1/3 cup for sprinkling on top
  • 3 tbsp. chia seeds mixed into ¼ c. pure water let sit 10 min.


  1. Preheat the oven to 375 degrees Fahrenheit and adjust the
  2. oven rack to the middle position. Oil muffin tin with
  3. coconut oil.
  4. In a large mixing bowl, whisk together all of the wet
  5. ingredients until well combined.
  6. Sift in the dry ingredients. Stir softly until everything has
  7. been well incorporated, but do not over mix!
  8. Fold in the blueberries.
  9. Fill each tin about 3/4 full. Don't worry too much about it
  10. going too high. The muffins won't rise much. The batter
  11. should divide evenly among 10 tins
  12. Bake at 375 degrees Fahrenheit for 22-25 minutes, or until
  13. a toothpick inserted into the center comes out clean.
Giri is a Registered Holistic Nutritionist, and an E-RYT 500, having completed her trainings in the Sivananda tradition. She is certified in Yoga of Recovery. One of her main passions is working with people in recovery from addictions and disordered eating. Giri is certified in Yoga Nidra, and Chakradance. Giri is a Certified Transformational Breath® Trainer. Read more

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