Blueberries and chocolate chips go very well together in these moist muffins. Gluten free Blueberry Chocolate Chip muffins. Vegan Soyfree Recipe. Makes 7 to 8 regular size muffins
Blueberries and chocolate chips actually work very well together! Especially for someone like me who might not be too fond of blueberries 😉
These muffins are filled with both and are soft and moist and gluten-free. Almond flour, coconut flour and oat flour keep these muffins moist without needing any gum. Lightly sweet for breakfast. Coconut flour adds extra softness and non dairy yogurt adds the moisture needed in this gluten-free muffin. To substitute, use more almond flour.
Make these for a quick grab in the morning. To make a regular version of these, make my Spelt Almond Blueberry Muffins and add a load of vegan palm-oil free chocolate chips such as enjoy life or other brands!
More Muffin/bars Breakfast from the blog
- Spelt Almond Blueberry Muffins
- Pumpkin Coconut Spiced muffins
- Vegan Gingerbread Cake
- Stuffed Brownie French Toasts
- Banana Oat Walnut Breakfast Loaf. GF
Reading today
Tearing up on this moving note by Sheryl Sandberg. We all get so caught up in our own lives that there is no time or energy spent in extending that extra hand or hug that someone near us might need. Lets do that today.
Seattle Cookie Counter – the Ice cream sammie food truck relaunch party is this Saturday. No bones food truck, cycle dogs, face painting, photo booth and a lot of fun!
If you haven’t yet, do read more about what each of the amazing organizations, I support through this blog and my book, are working on.
This youtube playlist on loop. Just like traditional Indian cooking, Indian classical music can be intimidating. The fusion interpretations bring me closer to the instruments and melodies and are perfect to play while cooking in the kitchen 🙂
Gene is on reddit right now answering all your questions ( 2 pm EST onwards). I find his answers insightful, thoughtful and so controlled in any kind of situation.
Vegan Gluten free Blueberry Chocolate Chip Muffins
Ingredients
Dry
- 1/2 cup (60 g) oat flour or use other gf flours or gf blend
- 1/4 cup (30 g) coconut flour
- 1/4 cup (28 g) almond flour ground raw almonds
- 1/4 cup (32 g) starch such as corn starch or arrowroot
- 1 1/4 tsp (1.25 tsp) baking powder
- 1/4 tsp (0.25 tsp) baking soda
- 1/4 tsp (0.25 tsp) salt
- 1/2 tsp (0.5 tsp) cinnamon
Wet
- 1/2 cup (122 ml) non dairy milk
- 1 Tbsp flax seed meal
- 1/4 cup (61.25 ml) non dairy yogurt I used So delicious cultured coconut milk plain
- 1 tsp apple cider vinegar
- 1 tsp vanilla extract
- 2 Tbsp oil or melted vegan butter
- 1/2 cup (60 g) powdered sugar of choice 2 Tablespoons more for sweeter
- 1/2 (21.5 g) loaded cup blueberries I used frozen
- 1/3 to 1/2 cup (60 g) vegan chocolate chips
Instructions
- Preheat the oven to 400 degrees F / 220ºc. In a large bowl, mix all the dry ingredients and keep aside. In another bowl, mix the almond milk, flax meal, yogurt and vinegar and let sit for 2 minutes. Add the rest of the wet ingredients and mix well until the sugar is combined.
- Add the wet to the dry and and mix till just about combined. Do not let the mixture sit too long at this point as it keeps thickening. Toss the blueberries in 1 tbsp oat flour to coat and then add to batter. Add the chocolate chips. Fold in to just combine. Spoon the batter into lined or greased muffin pan.
- Bake for 21 to 22 minutes or until a toothpick from the center comes out clean. (frozen berries will need a minute or 2 longer - 22 to 23 minutes). Remove the muffins from the pan, cover with parchment or towel while they cool for 10 minutes. (important to cover the muffins so they dont dry out). Serve.
Notes
Add spices of choice like ginger, cloves, nutmeg, all spice for a spice muffin.
Use blended silken tofu instead of yogurt. To make these regular, use spelt/whole wheat pastry flour/unbleached white flour instead of oat flour and coconut flour. You might have to add a bit more or less non dairy milk. Nutritional values based on one serving
Nutrition
June @ How to Philosophize with Cake says
June 3, 2015 at 1:03 pmThanks for pointing out that letter from Ms. Sandberg, very touching… <3
These muffins look great 🙂
IR says
June 3, 2015 at 3:30 pmThis is such a healthy GF muffin recipe =). Thank you for all your hard work and testing!
Thank you for the links you provided. Mrs. Sandburg’s post is very saddening and touching…It’s so important to show your loved ones each and every day how much you love and cherish them..God bless <3
Richa says
June 3, 2015 at 4:12 pmindeed. i was crying buckets while reading it.
These are fabulou, just the right amount of sweet and moist enough. I tried some gf cakes in between with rice flour and i just got so turned off by the taste and dry texture, gah. i think i like oat and coconut flours so much more than rice and sorghum 🙂
IR says
June 4, 2015 at 4:00 pmAww =(, I’m sorry you cried *big hugs*. It’s definitely difficult to read….
You’re right about the rice flour. I love these healthy muffins =)
Joy says
September 25, 2017 at 6:40 amHello richa,
What can I substitute for almond flour?
Richa says
September 26, 2017 at 11:55 amCashew flour
Amanda Attard says
June 3, 2015 at 3:36 pmChoc chips AND blueberries. I usually use one or the other to get colour and flavour but have never tried both together. Thanks, I’ll be giving it a go.
Richa says
June 3, 2015 at 4:10 pmyou should definitely try it! they are fabulous together
Cassie says
June 3, 2015 at 5:40 pmHow healthy! I love a good blueberry muffin recipe!!
Kayse says
June 3, 2015 at 7:40 pmThese looks deeeeelicious and simple!
Gail says
June 3, 2015 at 8:25 pmChocolate chips AND blueberries? That’s a whole lotta delicious!
Richa says
June 3, 2015 at 9:27 pmindeed!
Gail says
June 3, 2015 at 8:26 pmBlueberries AND chocolate? That’s a whole lotta delicious!
Anna says
June 4, 2015 at 3:53 amomg I want one of these!! Actually I want all of them yumm
https://aspoonfulofnature.wordpress.com/
Kyra @ Vie De La Vegan says
June 4, 2015 at 4:11 amIt’s been too long since I’ve made muffins. I love the combination of blueberries and choc chips <3 these look divine, Richa!
Rekha says
June 4, 2015 at 10:49 pmwhat could i use instead of the cultured coconut milk? i cant use any soy stuff too, sorry…please advice?
Richa says
June 4, 2015 at 11:35 pmAny non dairy yogurt will work, soy, almond, coconut milk yogurt or blended silken tofu.
Richa says
June 5, 2015 at 10:09 pmsorry dint read the comment correctly. you can use any non dairy yogurt like almond milk or cashew milk yogurt. or use thick cashew cream.
Caitlin says
June 5, 2015 at 9:13 amtotally obsessed with this combo, lady. they look scrumptious. i die for big juicy blueberries in baked goods.
Kelly // The Pretty Bee: Cooking & Creating says
June 5, 2015 at 11:28 amThese look just wonderful! I have never thought to combine chocolate chips and blueberries, but these look so delish!
Ellen Allard says
June 6, 2015 at 8:15 amThese look wonderful! Thank you for sharing. Do you think I could sub applesauce for the oil? Or can you recommend another sub for the oil?
Richa says
June 6, 2015 at 11:37 amyes sub applesauce or more yogurt for the oil
Nina says
June 7, 2015 at 6:22 amI am going to try these today. I have to say I’m not so find of blueberries either, but maybe this combination will win me over. We have been enjoying your cinnamon roll pancakes for breakfast today 🙂 🙂 Those are really delicious!
Richa says
June 7, 2015 at 1:15 pmyay!
Nina says
June 8, 2015 at 2:20 amAnd I have finally ordered your book! I’m a bit ashamed that it took me so long (okay a bit much), but I would say better late than never 😉 😀 .. It will be here on Wednesday. So excited!
Richa says
June 8, 2015 at 10:07 amYay! thank you for ordering the book! I am super happy with whenever you order 🙂 I am super excited too! Happy cooking!
Nina says
June 10, 2015 at 1:16 amSo I made these. Just ate one fresh out of the oven. They are perfect! I like them because you can taste the blueberries but it is subtle. They are not too sweet, which I happen to like a lot. Perfect for breakfast! I’ve put some chocolate chunks on top for the fun of it 😀 : D. Wonderful recipe 🙂
I just got a message that it is going to take until Saturday for your cookbook to arrive grrrr, but in the meantime I’ll just continue cooking up recipes from your blog. Yay! 😉
Richa says
June 10, 2015 at 10:43 amyay! i added a lot of chocolate chips 🙂 and i loved the bluebrries and chocolate in the same bite! i cant wait for you to cook through the book!
Lovelesh says
June 10, 2015 at 3:37 amLooks very yummy , i will definitely going to try this at home.
Thankx for sharing this recipe
amelie says
June 27, 2015 at 11:34 amlooks delicous, like all of your recipes!!!!
Cassiane says
September 14, 2015 at 2:45 pmAny substitutes for almond flour/grinding my own almonds? I ran out and am trying to avoid a trip to the store 🙂
Richa says
September 14, 2015 at 4:09 pmI havent tried anything else. grinding almonds doesnt take much time. Blend then up with a little starch or oat flour so they wont become almond butter.
Emilie @ Emilie Eats says
September 29, 2015 at 11:41 amFINALLY a vegan recipe where I can use some of the coconut flour I have….I’m pretty sure I have a 3-lb bag. So hard to find recipes without eggs! Thanks so much, can’t wait to try these!
Richa says
September 29, 2015 at 12:30 pmAwesome! Let me know when you do. I also have coconut flour brownies on the blog. no eggs, all coconut flour 🙂 http://www.veganricha.com/2014/10/coconut-flour-brownies-vegan-gluten-free-recipe.html
Cora says
January 15, 2016 at 7:01 amThese look perfect and i can’t wait to make them! When you say powdered sugar, can you use any type for granulated sugar? Or do you specifically mean icing sugar?
Richa says
January 15, 2016 at 9:57 amany would work. i usually use granulated sugar that I powder in a blender.
Meri chant saheli says
March 2, 2016 at 6:27 pmThis is really delicious and would like to share it with my family and friends.
Polly says
January 8, 2017 at 10:28 amHi Richa,
Thanks for this lovely recipe. I would definitely like to make this! I just have one question, if you don’t mind. I don’t want to ruin your recipe or anything but I’m trying to use natural things as much as I can. I have a whole batch of date syrup that I’ve just made from medjools, so I’m wondering if you have any tips of how to substitute the dry sugar in your recipe at all? I’d really appreciate your advice as I am not that good at baking, let alone vegan baking.
Thanks!
Polly
P.S. I bought your book a couple of years ago and I love if when my boyfriend used it to make your daal 🙂
Richa says
January 10, 2017 at 1:35 pmI wouldnt substitute all of the dry sugar with date syrup since the consistency would be very different. Try a 1/4 cup date syrup + 1/4 cup milk instead of 1/2 cup non dairy milk and use 2 to 3 tbsp sugar or coconut sugar or other dry sugar.
Yay! thanks for getting my book!
Amy says
April 14, 2017 at 12:14 pmLooks great…what can I sub for almond flour as we have nut allergies herw
Richa says
April 15, 2017 at 11:07 ammaybe pumpkin seed flour. I havent tried these with anything other than some kind of nut flour.
Som says
October 16, 2018 at 1:11 pmIs there any substitute for nondairy yogurt other than tofu ?
Richa says
October 16, 2018 at 1:45 pmcashew cream. just blend a cup of cashews with a cup of water until smooth and creamy and use