I can’t seem to stop baking. Our shelter-in-place has been filled stress baking and since I seem to have no self control when it comes to indulging in my homemade treats, I decided I needed to dedicate some time to making healthier recipes.
Enter these delicious vegan, gluten-free blueberry chia seed muffins. They’re light and just sweet enough, filled with tangy, antioxidant packed blueberries. You could easily substitute another berry if you have them on hand, or add nuts or shredded coconut. You can also play around with the flour and find a mix that you like.

{Vegan Blueberry Chia Muffins – Vegan & Gluten-Free}
Vegan Blueberry Chia Muffin Dry Ingredients:
- 1 1/2 Cups Flour {I used a combination of buckwheat flour & almond meal}
- 1/2 Cup of Oats
- 1 Tsp Baking Powder
- 1/2 Tsp Baking Soda
- 1/4 Tsp Salt
Wet Ingredients:
- 1/3 Cup of Coconut Oil
- 1/3 Cup of Maple Syrup
- 2 Chia “Eggs” {2 Tbsp Chia Seeds + 4 Tbsp of Water}
- 1 Banana – Mashed
- 1/4 Cup of Plant Milk or Water
- 1 Tbsp Vanilla
- 2 Tsp White Vinegar
- 2 Cups of Blueberries
Directions:
- Preheat oven to 350F
- In a small bowl make chia eggs and set aside {~5 minutes}
- In a large bowl, mix together dry ingredients. In another bowl, mix together wet ingredients including the chia eggs, which should have gelled.
- Combine the wet and the dry ingredients. Add in blueberries. Don’t over mix.
- Spoon batter into muffin tin
- Bake for ~20 minutes or until toothpick comes out clean