Vegan and Gluten-Free Blueberry Muffins

I don’t know what it is about blueberries, but we all love them! They are nutritious, juicy and the king of antioxidant foods! This is why I love implementing them in my vegan and gluten-free day-to-day cooking.

Blueberries are always found in our fridge. We add them to smoothies, oats, deserts, or have them as a snack. However, one day I opened the fridge and realised that I had overdone it on the blueberry stocking. I had many overripe blueberries and I needed to think of something fast.

As you know, we are on a vegan and gluten-free diet at home, so finding recipes is not easy. To make things more difficult, I had only a little time that day, and could not do my usual research. Therefore, I decided to experiment with vegan, gluten-free blueberry muffins!

I took up my favourite ingredients in baking: almond, oat, and coconut flour, psyllium husk, cinnamon, and blueberries of course!

Blueberries tend to burst when cooked whole, so it is important to use a flour mix to hold the mixture together well once this happens. Using psyllium husk also helps in this task, as it acts as a binding agent and it also nutritious itself.

“Bakers make the world smell better.”

– unknown

This recipe is also great if you are following the Elimination Diet plan or something similar to it. As I mentioned in previous posts, my passion for cooking vegan and gluten-free food started when I was placed on the Elimination diet food plan by my doctor.

This recipe is great as breakfast, as a healthy snack, or as dessert.

Vegan and Gluten-free Blueberry Muffins

  • Servings: 8-10
  • Difficulty: easy
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  • 150 g blueberries
  • 150 g almond flour
  • 100 g oat flour
  • 40 g coconut flour
  • 35 g psyllium husk
  • 200 ml plant-based (vegan) milk
  • 15 ml coconut oil (melted)
  • 5 g baking soda
  • 15 ml apple cider vinegar
  • 5 ml vanilla essence
  • 4 g sea salt
  • 15 ml agave syrup


  1. Put half the cream and half the sugar in a double boiler over the fire; when the sugar is dissolved, stand it aside until cold. Pare and grate the pineapple, add the remaining half of the sugar and stand it aside.
  2. Mash the raspberries; add half the sugar and the lemon juice. Put the remaining sugar and half the cream in a double boiler; stir until the sugar is dissolved, and stand aside to cool; when cold, add the remaining cream, turn the mixture into the freezer, and stir until partly frozen. Remove the lid and add the mashed raspberries, and stir again for five or ten minutes until the mixture is sufficiently hard to repack.
  3. Make precisely the same as raspberry ice cream, substituting one quart of strawberries for the raspberrries.
  4. When the cream is cold, add the remaining cream, and partly freeze. Then add the lemon juice to the pineapple and add it to the frozen cream; turn the freezer five minutes longer, and repack.
  5. Put the sugar and half the cream over the fire in a double boiler; when the sugar is dissolved, stand it aside to cool. When cold, add the remaining cream, the walnuts, chopped, and the flavoring, and freeze.
  6. Stir over the fire for a minute, take from the fire, add the vanilla, and, when cold, add the cream, and freeze.

Tips: Beat the sugar and the yolks of the eggs until light, add the well-beaten whites, and pour into them the coffee, boiling hot. Stir over the fire for a minute, take from the fire, add the vanilla, and, when cold, add the cream, and freeze.

I made the filling two different ways here, for the first one I cooked down some cranberries with sugar, then mixed that with Vermont Creamery, mascarpone cheese and spices for a tangy, cheesecake-y, and slightly sweet filling. I sliced persimmons and boiled them in a cinnamon syrup until they softened, then I cut shapes out of them with a cookie cutter so that they would fit in the linzer cookie sandwiches.