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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

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Gluten free Blueberry Chocolate Chip Muffins | Vegan Richa

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!


Gluten free Blueberry Chocolate Chip Muffins | Vegan Richa

More Muffin/bars Breakfast from the blog

Gluten free Blueberry Chocolate Chip Muffins | Vegan Richa

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. 

Gluten free Blueberry Chocolate Chip Muffins | Vegan Richa

Vegan Gluten free Blueberry Chocolate Chip Muffins

5 from 5 votes
By: Vegan Richa
Prep: 15 minutes
Cook: 22 minutes
Total: 37 minutes
Servings: 8
Course: Breakfast
Cuisine: American
Blueberries and chocolate chips go very well together in these moist muffins. Vegan gluten-free Soy-free. Makes 7 to 8 regular size muffins
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Ingredients 
 

Dry

  • 1/2 cup oat flour , or use other gf flours or gf blend
  • 1/4 cup coconut flour
  • 1/4 cup almond flour, ground raw almonds
  • 1/4 cup starch such as corn starch or arrowroot
  • 1 1/4 tsp baking powder
  • 1/4 tsp baking soda
  • 1/4 tsp salt
  • 1/2 tsp cinnamon

Wet

  • 1/2 cup non dairy milk
  • 1 Tbsp flax seed meal
  • 1/4 cup 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 powdered sugar of choice, 2 Tablespoons more for sweeter
  • 1/2 loaded cup blueberries, I used frozen
  • 1/3 to 1/2 cup 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

Variations:
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

Calories: 171kcal, Carbohydrates: 26g, Protein: 3g, Fat: 6g, Saturated Fat: 2g, Sodium: 144mg, Potassium: 124mg, Fiber: 3g, Sugar: 13g, Vitamin C: 1.8mg, Calcium: 88mg, Iron: 1.2mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Did you make this recipe? Rate and comment below!

Gluten free Blueberry Chocolate Chip Muffins | Vegan Richa

About Richa

Hi, I'm Richa! I create flavorful plant based recipes that are inspired by my Indian upbringing, including many gluten-free, soy-free, and oil-free options.

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5 from 5 votes

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54 Comments

  1. Alena says:

    5 stars
    These are so great!!

    I *almost* convinced the 4 yo that they were just chocolate chip muffins. She loved them until she saw the blueberries commingling!

    1. Vegan Richa Support says:

      hahahahaha i can imagine

  2. Monisha Reddy says:

    How would you store it ? How long is it good at room temperature?

  3. Monisha says:

    These look delicious but I am more of a strawberry person-do you think I can use strawberries instead?

  4. Som says:

    Is there any substitute for nondairy yogurt other than tofu ?

    1. Richa says:

      cashew cream. just blend a cup of cashews with a cup of water until smooth and creamy and use