Breakfast/Brunch · Desserts · Gluten-free · Side Dishes · Snacks

Jumbo Blueberry Muffins

Eating breakfast is a bit of a treat for me.  Since I’m a cake decorator, I work very early hours and I have little to no time to myself before I head off to work for the day.  I envy my past self who had to wake up for an 8 am class in college or a 10 am arrival at my old job sometimes.  That is SO much time!  You could run, shower, make pancakes and still have time to spare!  That is, if you get up as early as I do now…     I usually make myself a protein shake for breakfast.  It’s fast, easy, neutral in taste and easy to digest.  I also love that it’s so transportable.  Sometimes, it is nice to chew something for breakfast.  I do like chewing.


Oh, don’t mind if I do!

     One day recently I was craving blueberry muffins something fierce.  I haven’t had one in so long.  I used to love them as a kid.  I didn’t know how horrible the ones at the grocery store were for you, nor did I really care.  I mean, they were sweet, moist and vanilla/blueberry flavor bombs.  How could I NOT love them?
Now, since I’m much more conscious about what I eat, I do not get to enjoy muffins often.  I love to make and eat them, though…I’d go as far as to say that muffins are one of my favorite food groups.  Next to the noodle/rice group.  ;D

I modified this recipe from my gluten-free cake recipe that I published last year for Vegan MoFo (which is coming up soon, everybody!).  I wanted the muffin to be a little more nutrient-dense, so I added flax and some whole grain amaranth flour for extra fiber and healthy omega-3 fats.  The resulting muffin is still light, fluffy and moist with a delicate buttery sweetness.  It’s quite wonderful in the morning, I must say. Now, on to the good stuff…

Jumbo Blueberry Muffins

Yield: 6 jumbo/12 regular muffins
Gluten & refined sugar free; can be soy and nut free


  • 1 cup gluten free AP flour (I used Bob’s)
  • 1/3 + 2 Tb amaranth flour (can also sub another whole grain flour like brown rice)
  • 1/3 cup coconut sugar
  • 1/2 tsp stevia, opt. (if you like them sweeter)
  • 1 Tb flax meal
  • 1/4 tsp salt
  • 1 1/2 tsp baking powder
  • 1 tsp baking soda
  • 1/2 tsp xanthan gum
  • 1/2 tsp ground cardamom
  • pinch of ground nutmeg
  • 1 tsp apple cider vinegar/lemon juice
  • 1 cup non-dairy milk
  • 1/3 cup melted non-dairy butter/coconut oil
  • 1/2 tsp vanilla paste
  • 1/3 cup frozen/fresh blueberries
Oven preheat to 325 F.

    1. Whisk all dry ingredients (except blueberries) in a large batter bowl.
    2. Melt the non-dairy butter/oil in the microwave and add to the dry ingredients.
    3. In a separate cup, measure out the non-dairy milk.
    4. Add the vinegar/lemon juice to the milk and let the mixture sit for 3-5 minutes.
    5. Add the milk mixture to the rest of the ingredients and stir to combine with a large wooden spoon.
    6. Fold in the blueberries.
    7. Scoop batter into your lined muffin tin, about halfway in each well.
    8. Bake the muffins for about 24 minutes, or until a tester comes out clean from the center of each muffin.

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