Description

Hey friends, Beau here! These muffins are moist, fluffy, and bakery-style, completely gluten-free and vegan. Bursting with juicy blueberries, brightened with a hint of lemon zest, and topped with a crunchy sugar finish, they’re perfect for breakfast, brunch, or a snack.

Ingredients

Scale

Dry Ingredients

2 cups gluten-free all-purpose flour (with xanthan gum; add 1 tsp if missing)
2 cups oat flour (certified gluten-free)
2 tsp baking powder
1 tsp baking soda
½ tsp salt
½ tsp ground cinnamon
1 tbsp chia seeds (or ground flaxseed as substitute)

Wet Ingredients

1 cup maple syrup (or agave nectar)
1 cup plant-based milk (oat, almond, soy, or cashew)
1 cup melted plant-based butter or avocado oil
2 tsp vanilla extract
2 tsp almond extract
Zest of 1 lemon

Add-ins

2 cups fresh or frozen blueberries (toss in 1 tbsp GF flour to prevent sinking)
Turbinado sugar for topping (optional, for crunch and sparkle)

Instructions

1. Preheat & Prep

Preheat oven to 350°F (175°C).
Line two muffin tins with paper liners or lightly grease.
This recipe yields 24 muffins; bake in batches if needed.

2. Combine Dry Ingredients

In a large bowl, whisk together: gluten-free flour, oat flour, baking powder, baking soda, salt, cinnamon, and chia seeds.

3. Mix Wet Ingredients

In a medium bowl, whisk together: maple syrup, plant-based milk, melted butter/oil, vanilla, almond extract, and lemon zest.

4. Combine Wet & Dry

Gently fold wet ingredients into dry ingredients with a spatula or large spoon.
Stop folding once no dry flour remains; batter will be thick and slightly lumpy.

5. Fold in Blueberries

Carefully fold in blueberries with a few gentle strokes.

6. Portion & Top

Divide batter evenly among 24 muffin cups, filling to the top.
Sprinkle with turbinado sugar if desired.

7. Bake

Bake 22–25 minutes, rotating pans halfway through.
Muffins are done when tops are springy and a toothpick comes out clean or with just a little blueberry juice.

8. Cool

Cool muffins in the pan for 5 minutes, then transfer to a wire rack to cool completely.

Notes

Gummy muffins: Likely from overmixing or under-baking. Fold gently and check doneness.
Loaf instead of muffins: Use a 9×5 loaf pan; bake 50–60 minutes at 350°F.
Prevent sinking berries: Toss berries in 1 tbsp GF flour before folding.
Storage: Room temp in airtight container 2–3 days; freeze up to 3 months.

Nutrition

Calories: 170 Cal Per muffin
Sugar: 10 g
Carbohydrates: 26 g
Fiber: 2 g