Blueberry Breakfast Muffins (Vegan & Gluten-Free!)

Before diving into this post, can we just all agree that a warm, moist blueberry muffin ranks very high on the list of simple life pleasures? Like, for reals. 

I'm not really a muffin person, to be honest. Especially for breakfast. I tend to reach for the savory items rather than the sweet. HOWEVER, if there is a nice looking blueberry muffin lying around, I'm going for it. 


Because blueberry muffins are different. They are sweeter. Fluffier. More dense. They've got bursts of warm blueberry... They are the BOMB. And while I still stand by not typically being a muffin person, I HIGHLY recommend you try these blueberry breakfast muffins. 

These little guys are perfect for breakfast on-the-go, snacking, and hey - maybe even a post dinner dessert.


After all, they are healthy (vegan and gluten-free, yessss!) so you definitely don't need to feel bad about eating one whenever your little heart desires. I'm eating one right now, while writing this, getting my keyboard all sticking and stuff. 

If you've got 30 minutes, try making these blueberry muffins! They are really tasty, I pinky promise. 

xoxo - cort

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Blueberry Breakfast Muffins (Vegan & Gluten-Free!)
  • 1 1/2 cups + 1 tablespoon flour, gluten-free, divided
  • 3/4 cup rolled oats, gluten-free
  • 1/2 cup organic brown sugar
  • 1 tablespoon baking powder
  • 1 teaspoon cinnamon
  • 1/2 teaspoon fine sea salt
  • 1 cup + 2 tablespoons almond milk
  • 1/4 cup coconut oil, melted
  • 2 flax seed eggs*
  • 2 teaspoons vanilla extract
  • 1 cup frozen blueberries
*Flax seed eggs are egg replacements made from ground flax seed and water. For each "egg" you will need 1 tablespoon ground flax seed and 3 tablespoons water. This recipe calls for 2 eggs, so you will be mixing 2 tablespoons ground flax seed and 6 tablespoons water. Do this before you even begin the process of making the muffins as the mixture must sit for 15 minutes. Stir the mixture well (again thats 2 tablespoons ground flax seed and 6 tablespoons water) and place in the fridge for at least 15 minutes. The mixture should have a thick, egg-like consistency before you mix it into the muffin mix!1. Preheat the oven to 400 degrees F. Oil a muffin pan and set aside. 2. In a large bowl, mix together 1 1/2 cups flour, rolled oats, brown sugar, baking powder, cinnamon and salt. 3. In a separate bowl, mix together the almond milk, coconut oil, flax seeds, and vanilla extract.4. Make a well in the bowl of dry ingredients. Pour the wet ingredients into the well. Use your hands to gently mix the ingredients. Don't over-do this, you want all the ingredients to be mixed and wet, but you still want chunks. A good way to do this is to just gently mix until all of the air bubble are gone.5. Toss the blueberries with the remaining flour to coat. Fold the berries into the muffin mix. Leave any extra flour from the blueberries aside. 6. Evenly distribute the mixture into your muffin pan. Bake for 16-18 minutes until golden. Let sit for 5-10 minutes before eating.
Prep time: Cook time: Total time: Yield: 12 muffins