Real Food Recipes

Blueberry Muffins (Gluten Free, Vegan)

June 23, 2017

Summer is officially here! I love this time of the year – when the weather is warm and the days are long. I love it almost as much as I love this new muffin recipe. These Blueberry Muffins are the perfect addition to your morning cup of tea (or coffee…if that’s what you fancy). They are packed full of healthy, real ingredients so you can feel good about eating them. Did I mention they are delicious? Subtly sweet with a perfect texture. And as an added bonus, they are gluten-free, vegan and naturally sweetened with coconut sugar. I hope you enjoy baking them almost as much as you enjoy eating them!

The Low Down

Baked Goods: Vegan, Gluten Free, Dairy Free, Egg Free, Naturally Sweetened

Yields: 12 muffins

Prep Time: 10 minutes

Cook time: 30 minutes

Let stand: 5 minutes

The Goodness that Goes into It

  • ½ cup coconut sugar
  • 2 cups brown rice flour
  • 1 cup coconut milk (unsweetened)
  • 2 chia eggs
  • 1 1/2 cup blueberries
  • 4 tbsp coconut oil
  • 3 tsp baking powder
  • 1 tsp sea salt
  • 1 tbsp lemon juice
  • 1 tbsp vanilla extract

Sweet Topper (optional)

  • 2 tsp coconut oil
  • 4 tbsp coconut sugar
  • 3 tbsp brown rice flour

How to Create

  1. Preheat oven to 425F.
  2. Lightly grease muffin tins with coconut oil to avoid sticking.
  3. Make your chia eggs and allow mixture to set for 2 minutes or until egg like consistency (see bottom for chia egg directions).
  4. In a medium sized bowl, combine your dry ingredients: brown rice flour, coconut sugar, baking powder and sea salt. Stir well to blend ingredients.
  5. In a large sized bowl, combine your wet ingredients: coconut milk, coconut oil, lemon juice, vanilla extract and chia eggs. Stir well to blend ingredients.
  6. Add ½ the dry ingredients to the wet ingredients and stir. Once combined, add the remaining ½ of the dry ingredients, stirring until batter is fully mixed.
  7. Add 1 1/2 cup of blueberries to the mixture, stirring well to incorporate. Frozen or fresh berries can be used but I prefer frozen because they melt into the muffins when they cook.
  8. Pour the mixture into your muffin tin, filling each about 2/3 full. Leave room 1/3 room as muffins will rise.
  9. If desired, make and add your optional sweet topper now (see bottom for sweet topper directions). These muffins are not overly sweet to begin with, so I recommend the topper for that added bit of deliciousness. If you are already sweet enough, continue to the next step below.
  10. Bake for 30 minutes, or until edges are slightly browned. When muffins are finished, you should be able to stick a butter knife into the center and it should come out clean (no batter residue).
  11. Let stand for 5 minutes before removing from pan.
  12. Finally, enjoy your delicious creation!
  •  Chia Eggs: for each Chia Egg, mix 1 tbsp chia seeds with 4 tbsp water. Stir and let stand 2 minutes. After 2 minutes, they should have formed an egg-like texture.
  •  Sweet Topper: combine coconut oil, coconut sugar and coconut flour in a small bowl, stirring until a grainy texture is achieved.   Sprinkle topping over muffins prior to baking.

Keep Shining — Kate☀️

*Note: This information is not intended nor implied to be a substitute for professional medical advice. Always seek the advice of your physician or other qualified healthcare provider.

You Might Also Like

1 Comment

  • Reply Toasted Coconut Pumpkin Loaf (Gluten Free, Vegan) – Wild Beautiful Life March 28, 2017 at 2:29 am

    […] Mixed Berry Muffins for chia egg […]

  • Leave a Reply