blueberry muffins (vegan & gf)

This is a happy day.  We’re going to eat blueberry muffins.

eating blueberry muffins smilingI can’t really relate any moment where blueberry muffins have been involved and not enjoying myself.  Scratch that.  Airplanes.  Correction: I cannot really relate any moment where homemade blueberry muffins have been involved and not enjoying myself.

stirring blueberriesblueberry muffins in pan spooned

Just the mere scent of blueberries folding into the creamy vegan vanilla batter scent sent me into a mouthwatering state.  There are times when my experiments go undocumented, and I’m sad to have lost the recipe.  This is the opposite of one of those times, and luckily we got it on video.

I love these muffins, because they use no animal products, are low in sugar, and are substantially moist, especially for muffins.  The blueberry combines so well with the lemon zest if you choose to add it, and if you add a hefty pinch of sea salt, well, the tray will be empty before they’ve cooled.

purple blueberry doughblueberry muffins plated

Enjoy this recipe, share with friends (because you love them), and check out my other vegan dessert recipes on this playlist:

xoxo Bubble Child

blueberry muffins (vegan & gf)

Serves 12
Prep time 5 minutes
Cook time 30 minutes
Total time 35 minutes
Dietary Corn Free, Dairy Free, Diabetic, Egg Free, Gluten Free, Lactose Free, Nut Free, Soy Free, Vegan, Vegetarian
Meal type Bread, Breakfast, Dessert, Snack
Misc Child Friendly, Freezable, Pre-preparable, Serve Cold, Serve Hot


  • 1/2 cup brown rice flour
  • 3/4 cups buckwheat flour
  • 1/4 teaspoon agar agar
  • 1/2 teaspoon baking powder
  • 1/2 cup unsweetened apple sauce
  • 1/2 cup coconut oil
  • 1/2 cup xylitol or 2/3 cup sugar
  • 1/2 cup blueberries (frozen or fresh)
  • Zest of 1/4 lemon (optional)
  • pinch sea salt
  • 1/2 cup water


Step 1 Pre-heat oven to 375 degrees F (about 190 C). Melt coconut oil and combine it with apple sauce and sugar. Add vanilla, lemon zest, and salt. Set aside.
Step 2 Combine dry ingredients. Add to wet ingredients, and combine with a whisk until homogenous.
Step 3 Whisk in water. Once well combined, add blueberries, and stir until blended -- if you stir more, the batter will take on the color of the fruit.
Step 4 Spoon into prepared muffin molds (either with paper or greased) and bake for about 30 minutes, until cooked through.
Step 5 I recommend waiting a few hours before eating, as the agar agar will do better to set before removing from their liners. If you can't wait, however, they'll still taste fabulous. They just might stick to the paper a little.

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