Blueberry Muffins (Gluten-Free + Vegan)

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These blueberry muffins came out better than I ever could’ve expected. They are fluffy, moist, soft inside, and slightly crispy on the top. They are intentionally very lightly sweetened, as I wanted them to be more of a breakfast treat vs. a full blown dessert. My husband pointed out they almost taste like blueberry pancakes, which I totally love! Feel free to taste the batter and add more sugar if you want them sweeter.





2 cups oat flour

1 cup almond flour

1.5 teaspoons baking soda

1/4 teaspoon salt


3/4 cup oat milk (or any dairy free milk)

1/4 cup lemon juice (about 2 lemons worth)

1/4 cup melted coconut oil

1/4 cup coconut sugar

1/4 cup + 2 tablespoons maple syrup

1.5 teaspoons vanilla extract

1.5 cups blueberries (fresh or frozen)




Preheat oven to 350 degrees F.

Mix dry ingredients together until fully combined.

Next, mix the wet ingredients together until fully combined (except the berries).

Add the dry to the wet and mix until a smooth batter forms. Fold in the blueberries and scoop batter into a greased muffin pan. You can make 12 smaller muffins or 6 large muffins. Bake for 30 minutes or until a knife comes out clean.




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