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Gluten-free Blueberry Muffin Recipe (Vegan)

This Gluten-free Blueberry Muffin Recipe is healthy and delicious and lower in sugar than your average commercial muffin yet still fluffy and delicious after day 2.  
Prep Time 1 hour 15 minutes
Servings 15 muffins
Calories 339kcal
Author Happy as a Yam Recipes

Ingredients

Dry Ingredients

  • 1 cup organic granulated sugar
  • 3 cups brown rice flour
  • 2½ tsp baking powder
  • ¾ tsp baking soda
  • 6 tbsp chickpea flour
  • ½ cup tapioca flour

Wet ingredients

  • ½ cup grape seed oil
  • 3 tbsp ground flax seed + 6 tbsp water
  • ⅓ cup dairy-free yogurt
  • 2 tsp vanilla extract
  • ¼ cup of lemon juice + rind
  • *1 ½ cups unsweetened plant-based milk or water
  • 1 ½ cups frozen blueberries

Optional Topping (but highly recommended):

  • ¼ cup granulated sugar

Instructions

  • Start by making the flax egg and combining the flax seed and water together and set aside.
  • Whisk the dry ingredients in a large bowl till well incorporated then in a medium-sized bowl, whisk together the wet ingredients, except the blueberries, till it is also well combined.
  • Slowly pour the wet ingredients into the dry ones while mixing slowly until your batter is well combined.
  • Cover the bowl and place the batter into the fridge to rest for at least 1 hour.
  • Preheat the oven to 400F. Once the batter has rested, fold in the blueberries using a silicone spatula until combined.
  • Fill your muffin mold to the top. Sprinkle with raw cane sugar
  • Place the muffin tin into the oven and bake for 30-40 minutes at 400F or until the toothpick comes out clean.
  • Remove from the oven and let sit for 10 minutes before eating.