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
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!
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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
- 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
- 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
- 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.
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