Fluffy Vegan Blueberry Vanilla Muffins

Fluffy Vegan Blueberry Vanilla Muffins

These are the Best Vegan Blueberry and/or chocolate chip muffins. They are soft, light, fluffy & just 8 ingredients. Dairy-free, gluten-free and oil-free.

It's my birthday today, so I have an amazingly, delicious recipe to share. Fluffy Vegan Blueberry Vanilla Muffins that are also gluten-free and oil-free. These are rich and flippin incredible. This recipe is only 8 ingredients and also happens to be vegan, gluten-free and oil-free. Seriously, just 8 purchase ingredients (+ salt) and these babies are ready in 30 minutes.

Took me a few trials messing with the ingredient ratios and liquids, but finally nailed it. The coconut milk is key in these. Storebought almond milk is not as high in fat and will not give the same richness. It would still work, but do yourself a favor and use the "light" low fat (not the high fat!) canned coconut milk (or a homemade thick milk). It doesn't impart any coconut flavor, it just simply provides fat and richness, which is necessary for a good, fluffy muffin. I made them using just almond milk and then with the coconut milk and whoa, the coconut milk with the slight extra fat really sent these over the edge.

These are by far, my husband’s favorite. As I’ve mentioned before many times on this blog, he did not inherit the chocolate gene like I did. Not sure if that is a blessing or a curse. He is full on, a blueberry and vanilla kind of guy. This recipe was inspired by and for him….oh and for you, too! Another recipe where my love for vanilla comes into play is my Dreamy Vanilla Vegan Gluten-free Cake. It's the perfect birthday cake or cupcakes.

As he was eating the first muffin, I just kept hearing “mmmmmm….oh yeah….mmmmm…wow….fabulous”. He ate 4 in the first 5 minutes.

If you aren't a blueberry fan, simply make them as chocolate chip muffins. They are the perfect base vanilla muffin recipe to throw in your favorite add-ins. If you want the perfect vegan, gluten-free, oil-free chocolate muffin recipe, then you have to make my Double Chocolate Muffins.

Don't be fooled by the short ingredient list, these are hands down, some of the yummiest muffins you will sink your teeth into. No lie, just ONE muffin was enough to satisfy because it is so rich. The coconut milk makes them really rich. When these beauties bake up and rise in the oven, your eyes...and tummy...will be amazed. They are tall, fluffy and glorious.

Just look at these.....

Glorious, I tell ya. Crispy topping and ridiculously, soft inside. Bursting with juicy blueberries.

While the baking powder has it's role here, these muffins also get significant rise from the oat flour and tapioca, both which help in the leavening and rise department. Baking powder alone can't do what all 3 ingredients combined do. Some people think just using copious amounts of baking powder is the answer to well risen baked goods, but there is such a thing as too much baking powder. Too much can make the result dry and rise too rapidly and then deflate, not to mention, leave a nasty metallic taste. I have tasted pancakes before with too much baking powder, and it was not pleasant.

Would ya just look at how high those beauties are?! Happy gluten-free muffins!

While I loved the blueberries, my favorite were with chocolate chips! That shouldn't surprise anybody.

I can't wait to hear what you think of these Fluffy Vegan Blueberry Vanilla Muffins! Be sure to leave feedback below and tag me on Instagram @thevegan 8 and hashtag #thevegan8! I love seeing and hearing about your fancy creations.

Want some more blueberry goodness? Then try these Fluffy Vegan Spelt Blueberry Pancakes!

Also, are you keeping up with all my pinning on Pinterest yet? I pin daily many recipes that you may not have seen on this blog or some yummy recipes I see! Click my button here to follow me!


Fluffy Vegan Blueberry Vanilla Muffins

Yields 6

These giant, fluffy muffins are so rich and amazingly, delicious that it's mind blowing. They come together in just 30 minutes. Soft, moist and full of flavor, they are the perfect muffin for any of your favorite add-ins and could even be used as cupcakes by just adding frosting.

10 minPrep Time

20 minCook Time

30 minTotal Time

Save Recipe

Ingredients

  • 1 cup (112 g) blanched almond flour (see note)
  • 3/4 cup oat flour (88 g)
  • 1/4 cup tapioca starch (30 g) (excellent for binding, rise and moisture)
  • 2 teaspoons baking powder
  • 1/2 teaspoon fine sea salt
  • 1/2 cup pure maple syrup
  • 1 tablespoon vanilla
  • 1/4 cup low fat "light" canned coconut milk (shake the can really well before measuring)
  • 1/2 cup fresh blueberries (frozen will bleed and turn your batter gray and can make your muffins more wet and fragile) or add chocolate chips (or your favorite add-in)
  • Note: It's necessary to use blanched almond flour for the best fluffy results. I don't recommend Bob's Red Mill blanched almond flour for my muffins/cakes. It is never finely ground enough and there is always little bits of almond still left and it doesn't produce as light, fluffy results. The results are disappointing.I highly recommend King Arthur Flour or Honeyville, Simple Truth brand from Kroger, or if you are in Texas, use the HEB brand, it's perfect and what I use for my recipes.

Instructions

  1. Preheat an oven to 350 degrees and line a muffin pan with 6 foil liners. I use Reynolds staybrite because they work perfectly and never stick.
  2. I make my own oat flour and keep a large stash of it always on hand for recipes. If you want to make your own, simply grind up 1 cup certified gluten-free quick cooking oats (they grind finer) in a food processor for a couple of minutes until a fine flour forms. Measure out 3/4 cup (88 g) for the recipe. Add them to a large bowl. Add the almond flour (make sure to break up any lumps before measuring), tapioca, baking powder and salt to the bowl and whisk very well.
  3. Make a well in the bottom of the bowl and pour in the syrup, then the milk and vanilla. Lightly stir the liquids in the center before blending with the dry ingredients. Stir just until combined. Stir in the blueberries gently, so they don't break and bleed. Don't overmix or the batter will just get really thick. Pour the batter into 6 foil muffin liners using an ice cream scoop. They should be totally full between 6 of them. Don't worry about them overflowing. Bake for 20 minutes, or when a toothpick comes out with just a few dry crumbs on it. Don't wait for a clean toothpick, as they will still cook when they come out and remain moist this way. Overbaking can make them dry. Cool 15 minutes in the pan, so they can firm up. Keep stored at room temperature.

Notes

*Vegan, gluten-free, oil-free, dairy-free, egg-free

*Nutrition per muffin with blueberries: 256.6 calories, 11g fat, 7g protein, 37 carbs

7.5
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92 Comments

  1. HAPPY BIRTHDAY BRANDI! OH MY what a great present for US that you have shared. I have been DYING for a good VGF muffin, so I AM ALL OVER THESE! I cannot wait to make them.
    • brandi.doming@yahoo.com
      Thank you Brittany! You WON'T be sorry girl! They are just amazing.
      • TJ
        Made these tonight and they are wonderful. Will definitely be making them again. Blueberry Muffins are one of my favorites. Thanks for another great recipe.
        • brandi.doming@yahoo.com
          Wonderful TJ! I'm so happy to hear you loved these, thank you so much for the feedback!
  2. HAPPY BIRTHDAY TO YOU!!!! Love love love blueberry muffins - these look delectable.
    • brandi.doming@yahoo.com
      Thank you so much my friend!
  3. Happy Birthday from Argentina! I have two questions! How can we replace tapioca starch? And can we use honey instead of maple syrup? THANKS!
    • brandi.doming@yahoo.com
      Hi Deborah! You can use honey instead, or agave or even coconut nectar. Honey is a lot thicker and sweeter though than maple syrup, so it may change the texture some and make them even sweeter. As far as the tapioca, it works really well to bind and give moisture to the muffins. I haven't tried subbing any other ingredient, but the best sub would be arrowroot starch and maybe try only 3 tablespoons instead of a 1/4 cup because I'm afraid the arrowroot tends to dry things out. Also, keep in mind the result will vary some, tapioca helps the muffins rise and arrowroot does not and arrowroot can make baking more dense and dry, so just make sure you have a good amount of blueberries in there. The batter should be thick, but pourable (thicker than cake batter) Please let me know how it turns out if you use arrowroot, or for the best results, try to find tapioca, you won't be sorry, I promise! :)
  4. Happy Happy Happy Birthday!!! How awesome we are both Gemini.....haha...my birthday is in 10 days! ! Hope your magical day is filled with lots of joy and vegan yummies. Wishing you a wonderful year ahead and these jumbo muffins look spectacular - I love blueberries!!!!! Happy Birthday!
    • brandi.doming@yahoo.com
      Thank you so much Rika!! Yay for geminis!! Thanks gorgeous!
  5. Okay who isn't a blueberry fan? Duh!! These are just awesome Brandi -birthday Girl ♡ I love muffins cause the transport and I love blueberry cause - duh!! I'm sure that the chocolate chip version is just as great. Have a great Birthday!!
    • brandi.doming@yahoo.com
      Haha! I know right?! I have blueberries every single day of my life. I need them. They are so healthy and so yummy! Thank you Angela!
  6. Happy Birthday to one of my favorite bloggers! I hope you have a great day! :) These photos are making me drool. I need more blueberry muffins in my life.
    • brandi.doming@yahoo.com
      Aww thank you Meredith, you are the sweetest!!!
  7. Happy Birthday Brandi, and you gave us a present, Thank you, this recipe is incredible. The muffins look moist and delicious. GF, vegan, oil free, and amazing!
    • brandi.doming@yahoo.com
      Thank you so much Suzanne! :)
  8. Firstly, Happy Birthday Brandi! Hope this year's been a fabulous one for you and that the next is even better! Secondly, these muffins! Glorious definitely seems like the right word. I'd take a muffin over a cookie every day and blueberry beat chocolate chip in my eyes too. I need to stock up on almond flour. I'm all out :(
    • brandi.doming@yahoo.com
      Thank you Emma! Oh gosh, I think my world would end without almond flour, haha! Yes, I love cookies, but there is something so comforting about a fluffy, moist muffin and these are the best I've made!
  9. Happy birthday girl!!! These are Awesome and super moist delucious!!! Luv them!!!
    • brandi.doming@yahoo.com
      That's so awesome Tiffany!! THANK YOU for making them so fast, you rock!! Thanks for sharing the photo on Facebook too! :)
  10. VANILLA!!!! THE BEST FLAVOR EVER!!!!! :D and YAY FOR JUNE! Birthday MONTH FOR the both of us!!!!! OOXOXOXOXOXOXOXO!!
    • brandi.doming@yahoo.com
      Yay!!! We June babies rock, eh?!
  11. Happy, happy birthday Brandi!! I've been on a huge blueberry kick lately and these muffins look divine! I also LOVE chocolate chips (of course), so I love that option too!! You are amazing!
    • brandi.doming@yahoo.com
      Thank you so much Melanie...these are absolutely delicious and of course, I loved the chocolate chip ones the best!
  12. Thank you so much for sharing your recipe. As soon as I read your recipe, I just had to make them, so I did. I didn't have any blueberries, so I used frozen cherries. I thought well if they bleed, so be it, they will still taste great. But they looked amazing and tasted even better. I used 1 cup of frozen cherries, made my own almond meal and oat flour. I also used 1 tsp vanilla bean paste. Next time I'll cut down the maple syrup to 1/4 cup too. These will definitely be a staple in my house. I'm going to try them with banana later today. I will be making a double batch though!! Thanks Brandi, and hope you had a wonderful birthday. I took a photo, of the cherry muffins but I can't work out how to post it in here.
    • brandi.doming@yahoo.com
      Thank you so much Susie for the amazing feedback and sharing your photo on Facebook! The cherries sound delicious! The cherries definitely would work out okay frozen, they don't bleed nearly the way frozen blueberries do. Adding the banana sounds great, that could make up for the difference and reduction of the syrup and you certainly wouldn't need all 1/2 cup of syrup since the bananas are sweet. Since the syrup provides a large amount of liquid needed for the recipe, you may need to add a bit more coconut milk to reach the right consistency. Thanks again for making them and I'm so happy you loved them so much! :)
  13. Haaaaaaaappy (belated) birthday to you, dearest Brandi! I sent you a creepy facebook message yesterday with birthday greetings, don't know if you got it. You are such a wonderful person - it's your person and yet you're developing delicious recipes for other people. I hope your hubs saved you a few muffins for you to enjoy ;) I know I say this about all of your recipes but I CAN'T believe this is vegan, oil free and only 8 ingredients. The inside of your muffin looks incredibly moist 'n fluffy. Just perfect! I hope you were spoiled rotten yesterday and that the celebration continues all week long (because why should we only celebrate one day?) Hugs, girl!
    • brandi.doming@yahoo.com
      Hahaha you are hilarious!! "creepy facebook message"! I never got one though??? So, maybe Facebook banned it because they thought it was creepy too?! :) Anyways, thank you so much for your kind words. You are an angel!!! xoxo
  14. I wish you a happy belated Birthday, Brandi! :) Yeahh! Cheers! I also made your glorious winning muffins & my Peter & I enjoyed 2 for breakfast! Ooh yes! xxx
    • brandi.doming@yahoo.com
      Thank you so much Sophie!! That's so wonderful to hear! :)
  15. Well happy SUPER belated birthday girl!!! Hope you had an absolutely wonderful day! No wonder your blog is blowing up--with creations like these, it would be a miracle if it DIDN'T! THESE LOOK INCREDIBLE!!!!! So, I'm curious--have you ever made a successful baked good like these muffins without using any starch? Would adding in a flour like white rice flour or sweet rice flour have a similar effect? (Also, I think I've heard that low-fat coconut milk is just regular coconut milk cut with water...have you heard that ever??)
    • brandi.doming@yahoo.com
      Thank you so much Erika!! I have made plenty of baked goods (cookies and brownies) without any starch, yes! For fluffy baked goods though like muffins and cake, the starch is needed since I use almond flour in my recipes and otherwise it would be too dense and wet without the starch. The starch gives it rise, fluff and lightness (like all purpose does), so it's definitely needed. Pretty much any gluten-free recipe I've ever seen in a muffin or cake has at least one starch in it. I've seen some made with dates and brown rice flour (no starch) but I imagine they are more "fudgy" and not a light texture, which is what I like in my muffins and cakes. Low fat coconut milk, from the can, is much creamier than the carton kind, so that's why I use it in the recipe. But yes, I imagine it is just like the full fat kind with more water added, haha! :)
  16. Happy Belated Birthday! These muffins look so glorious. I never would have guessed that these were gluten-free, even just from looking at them. I generally try to avoid wheat and gluten, but it can become a struggle at times. Bookmarking this!!!
    • brandi.doming@yahoo.com
      Thank you so much Kyla!! Yes, I promise out of the many people who have made them (many non-vegan) all loved them and there is nobody who will know they are vegan or gluten-free, they are so delicious and easy to make! Hope you enjoy them too :)
  17. Hi there!! These look awesome! We are not gluten free.. but we are nut free/ milk free/ egg free.. could we sub regular flour do you think? Thanks so much!
    • brandi.doming@yahoo.com
      Hi Amanda! Unfortunately, if you sub all of the flours (almond, oat & tapioca) with all purpose, they will give a different result and be really dry. The almond flour is what provides all the moisture, as well as the coconut milk. Also, it wouldn't be an even ratio of flours either since the almond flour is not comparable in weight to all purpose. My only suggestion would be if you want to use regular flour in the same amounts, you will definitely need to add some oil to compensate, maybe 1/4 cup, but that's just a guess. Keep the same amount of coconut milk. I only bake gluten-free and oil-free, so I'm just not sure the result you would get because it would be a totally different recipe by subbing 3 flours. Just taste and see how the batter is looking once you make those changes. It should be like a thick cake batter and will definitely rise much more, so you could probably make more like 8 muffins. Let me know if you try it!
  18. I made these last week and they were fantastic! I ground my own almonds for flour in my Vitamix as I didn't want to go to the store but otherwise followed the recipe exactly. My daughter said " oh my god Mom, these are soooo good". Unfortunately I ate the other five in less than two days.... : )
    • brandi.doming@yahoo.com
      That's so wonderful Linda!! I'm so glad you and your daughter enjoyed them so much and I really love getting the feedback on my recipes, so keep them coming! Thanks so much for letting me know. So glad grinding your own almond flour worked well too :)
  19. I can honestly say that it is very hard for me to say at this moment that there is ANYTHING that I would rather eat than these blueberry muffins. And sitting in the middle of some of your vanilla cheesecake ice cream!??!! I may never eat anything else the rest of my life! Absurdly, ridiculously wonderful. Oughta be a law!!!
  20. Wooow!!!! The blueberry muffins are AMAZING!!!! One day I made blueberry and my fiance said, "Mmmm, those are the best blueberry muffins I've ever had, mmmm... " Lol! The crunchy top is so good with moist center. Yum. The next day I added chocolate chips to the blueberry muffins and extra vanilla. Heaven.... So I mixed your two recipes and it has just the right touch of tangy and sweet. My mother is a health nut and never eats any dessert. She gobbled these up when I told her the ingredients and said, "These really are the best muffins I've ever had and they are healthy! I think I'll have another.." Lol! :) So, to say your muffins in my house were a hit, is an understatement! Thank you for all you do and making all of this so easy for us through all of your hard work in perfecting each recipe and making it super healthy too ♡ Congratulations on your continued success :)
    • brandi.doming@yahoo.com
      Thank you so much Shandee for the AMAZING FEEDBACK!! Also, thank you for sharing your photos on Facebook of the muffins, I'm super thrilled you all loved them and your fiance saying they are the "best blueberry muffins I've ever had" well, that just makes my day!! Thank you!!
  21. Finally made these muffins today...of course, i made mine with chocolate chips and i doubled the recipe....because over time, i have learned to just go ahead and double your recipes; otherwise it will be all gone and won't have leftovers and then i get mad cause i wanted more....lol...awesome!
    • brandi.doming@yahoo.com
      Yay! I'm so glad to hear that Elilta and yes, doubling is a good idea! Thanks for sharing your gorgeous photo on facebook too :)
  22. I missed your birthday...happy birthday! These were delicious! My kids and I gobbled them up! Thanks for another great recipe!
    • brandi.doming@yahoo.com
      Thank you so much Kristen for the feedback! I'm super happy to hear you all enjoyed them and thank you SO much for sharing them on Instagram with your beautiful photo! Made my day :)
  23. So sorry it took me so long to post this! We discussed flours on Facebook last month due to my son's nut allergy, and you suggested I substitute sunflower flour for the almond flour. After the first batch, we agreed that it tasted to much like sunflower seeds, so I reversed the amounts of flours: ~ 1 cup of oat flour ~ 3/4 cup of raw, organic sunflower flour We also doubled the blueberry amount. Wow!! My very picky son has asked me to make them several times over the last few weeks. Thank you!!!! :)
    • brandi.doming@yahoo.com
      Hi Tammy! That is such wonderful news! I'm so happy to hear that the sunflower flour worked out so well!! Thank you so much for coming back and letting me know, I really appreciate it! So happy your son loves them so much :) :)
    • Did you grind your own sunflower butter from seeds or buy store bought?
      • brandi.doming@yahoo.com
        Hi Jessica! If you want to make them nut-free by using the sunflower, then yes, just grind up some raw, unsalted sunflower kernels in a food processor until it is a fine flour...should only take a few seconds. Don't overprocess it. I don't think I've ever seen a store sell actual ground up sunflower "flour" before. Just then measure and proceed with the recipe. It will give it somewhat of a sunflower taste, but should still be good. Let me know how they turn out!
  24. Oh, my goodness. These are the best blueberry muffins I have ever had. And I've had my share of blueberry muffins (non-vegan, vegan, gluten-free, paleo, crumb topped, white sugar sweetened.... etc). I used Bob's almond flour and ran out of vanilla just shy of 3/4 T. I also added another 1/2 cup or so of blueberries. The result was the most perfect texture I've come across in over a year of vegan baking. The taste is ridiculously impeccable (though I may be tempted to add a sprinkle of cinnamon next time). I also had the great fortune of dripping a bit of batter into an empty muffin tin space and it baked into a scrumptious little dark gold cookie. I'm going to be needing this batter for cookies/pancakes/everything, please. ALSO- neither of my parents are vegan or gluten-free and they couldn't believe that these were both. SUCCESS. Thank you so, so much for this recipe. I'll be trying many more of yours in the future! http://www.youtube.com/sparklesandsuch26
    • brandi.doming@yahoo.com
      Can I just tell you how much you made my day Ella with your MOST amazing feedback ever?!! Thank you so much for all your kind words and making my recipe, I am so truly thrilled it is the BEST blueberry muffins you've ever had, that made my day! I love hearing feedback from my readers, so thank you so much!
  25. I made these blueberry muffins last night and they were out of this world delicious. All I had on hand was Bob's Red Mill almond flour and I know what you mean about being a little wet. Today I'm going to do some looking around for the brands you mentioned. But regardless, they were still the best. I have a question about storing them. I put them in a plastic bag but left it partially unsealed. They were a little soggy this morning. How do you store yours? Also, have you tried freezing them and did they stay good?
    • brandi.doming@yahoo.com
      Awesome Pamela!! I'm so glad you loved them so much! Yes, I order my almond flour from Nuts.com. It is just their regular blanched almond flour. It isn't exactly cheap, but trust me, the results are just better, substancially to where my husband HATES anything made with Bob's almond flour because of all the little bits of almond still in the baked goods that he can taste. However, nuts.com brand is perfectly ground, not a hard piece left and makes everything lighter and rise fluffier. I would choose Nuts.com or Honeyville...I have not cared for any others that compare. You can order both online, I don't believe they are in stores unfortunately. As far as storing them, I store mine in a ceramic type of container...sealing them in a plastic container or a ziplock bag will definitely trap moisture and make them more soggy. Try a glass or ceramic container and see if that is better. Of course, they are best the day of with the crispy topping, but they are still delicious and well eaten the day after from being in my ceramic! :) No, I haven't froze them....I've actually never froze any baked goods....they get eaten too fast! So, I'm not sure how they'd hold up.
    • brandi.doming@yahoo.com
      This is the almond flour I order: http://www.nuts.com/nuts/almonds/flour.html I order a 5 lb bag because I wrote new recipes weekly, so I need that much and it's cheaper that way, but you could just order the small bag if you don't use it often or just to make sure you like it first.
  26. [...] muffin recipe was in order after all the absolutely, amazing feedback I keep getting on my World’s Best Jumbo Blueberry Muffins. They have been wildly popular, so I was itching to create another amazing muffin recipe for you [...]
  27. Can anything be substituted for the almond flour? Thanks for your help. Patti
    • brandi.doming@yahoo.com
      Hi Patti! Yes, one of my readers above left a comment staying this and had wonderful success. Originally she tried an even swap of the almond flour with sunflower "flour", which is just grinding up raw, unsalted sunflower kernels in a food processor until it resembles a flour (don't overprocess) and then measure. But the 1 cup was too strong of a sunflower taste so she just used 3/4 cup sunflower "flour) and 1 cup oat flour and left this feedback: "~ 1 cup of oat flour ~ 3/4 cup of raw, organic sunflower flour We also doubled the blueberry amount. Wow!! My very picky son has asked me to make them several times over the last few weeks. Thank you!!!!" Please let me know if you make them Patti!
  28. I have just found your website I want to bake, bake, bake and bake and eat, eat and eatttt! Everything looks awesome, thank you so much for putting this together and sharing, really. Question about these in particular: you already discussed in another comment about the use of starch. I haven't got any tapioca starch handy but I do have corn starch. Would you suggest using the same amount to try that replacement starch? Thank you!
    • brandi.doming@yahoo.com
      Hi Mariana! Aww thanks so much, I hope you do bake and eat it all, haha!! Yes, you can use cornstarch with the same amount and it should still work fine. Just a side note though regarding slight changes that will happen: they will not rise and be as fluffy since tapioca really gives a springy texture and rise. It also will not turn quite as golden brown because tapioca helps things to brown nicely. Also, it will leave possibly a slight starchy taste...hopefully won't be detected after baking. Lastly, tapioca has wonderful binding qualities and acts as the "egg", so they may be more delicate so make sure to let them fully cool before eating. Cornstarch can make the batter slightly thicker, so you may need to add just a tad more milk. The batter should be fairly thick, but easily pourable. If it is too thick, add a tablespoon more of the coconut milk. Let me know how it turns out please!!
  29. Can I substitute a different non-diary milk for the coconut milk? Thanks!
    • brandi.doming@yahoo.com
      Hi Arielle! You can try almond milk or soy milk and that should work fine. Coconut milk is richer with more fat, so it makes the muffins richer and hold well, but I think they should still be delicious with almond or soy milk. Let me know after you try them!
  30. Hi! I just made these and they are so yummy! Thanks!! I was wondering if there is anything different I need to do if I wanted to make mini muffins? These collapsed a little bit on me, but it was my first time trying them and they tasted delicious so I didn't care. I wanted to make mini ones to give away so any tips would be appreciated! This is your second recipe I've tried and both have been so great! I am excited to be trying the butterfingers tomorrow with my success so far. Love your site!
    • brandi.doming@yahoo.com
      Hi Jennifer, I am SO sorry for such a late response! Sometimes so many comments come in and I miss one, I truly apologize. I'm SO happy you loved these so much!! These shouldn't collapse at all, in fact these are extremely fluffy and rise well. Did you sub an ingredient or grind your own almond flour by chance? I use a blanched almond flour and it's very light and fluffy and produces really great results in baking muffins and cakes, etc. Thanks again for trying the recipes!
  31. These look amazing Brandi! I am going to try them out tomorrow! I think I'll add lemon zest :)
    • brandi.doming@yahoo.com
      Wonderful Julia! Lemon zest sounds wonderful! Please come back and let me know what you think!
  32. I made these (chocolate chip) when I discovered your website a month or so ago and they were amazing! Thank you
    • brandi.doming@yahoo.com
      Yay! So glad to hear that Tamela, thank you so much for the feedback! I really appreciate it!
  33. […] Inspired by my popular World's Best Gluten-Free Blueberry Muffins 3.3.3070 […]
  34. B
    Made these yesterday and my 5 year old loved it, she had 1 1/2 of them for breakfast! Made them with frozen blueberries and still turned out really good. I used 1/3 syrup and added about 1/2 of a small banana. They started to brown on top so I took them out and found they were still a bit gooey in the middle so I put them back in for a few minutes and they are really good . My dtr ate one of the gooey ones before I put them back in and she didn't care at all. Like these a lot better than the straight coconut flour muffin recipe I was using before. THanks~
    • brandi.doming@yahoo.com
      Oh, I'm so happy to hear your daughter loved these so much! Yes, the banana would make them more gooey but so great that she didn't mind, haha! Thanks so much for the feedback!
  35. This has been my staple muffin recipe for almost a year now! They're SO easy to put together, moist, perfectly sweet, and healthy! My mom is hooked on these things, too :)
    • brandi.doming@yahoo.com
      Wow, so glad to hear that Megan, thank you so much for letting me know, I truly appreciate it!
  36. Happy birthday! Thank you for the recipe. I am going to try it with my homemade almond milk.
    • brandi.doming@yahoo.com
      Wonderful, let me know how they turn out!
  37. Can I use something else in place of the oat flour? My daughter is sensitive to oats :( Thank you! We love your sweet potato pancakes by the way. Delish!
    • brandi.doming@yahoo.com
      Hi Emily! So glad to hear you love the pancakes! For the oat flour sub, that'a tough one since they help to yield the texture. Does it have to be gluten-free? If not, I would suggest subbing with spelt flour but instead of 3/4 cup, you would likely only need 1/2 cup, maybe a tad more, since it's much more finely ground than oat flour. If it has to be gluten-free, my best suggestion would be to do a storebought GF all-purpose blend, as using just another flour like sorghum or rice flour for the entire 3/4 cup is going to leave an unpleasant texture and make them crumbly. Please let me know what you decide or if I can help further!
      • Thank you for getting back to me! I do need it to be gluten free. I can do a store bought gf flour. Do I do 3/4 cup? Could chickpea flour possibly work with maybe some tapioca flour? If so how much. Thank you!
        • brandi.doming@yahoo.com
          Yes, I would do the same amount. I wouldn't suggest chickpea flour because the taste will be way too strong and you don't want to add more tapioca, since there is already some in there. I would suggest King arthur GF blend (not Bob red mills), it's the best tasting. Or try a 50/50 combo of brown rice flour and sorghum flour. Keep in mind, the taste/texture will change some though since I wrote the recipe based on oat flour. Just add extra chocolate chips or blueberries, haha :)
  38. joy
    Omg! Tasted the batter my god you have outdone yourself again! I cannot believe how good these tast b4 they even go into the oven. I can only imagine how they taste when they are done!! Thank you so much brandi!
    • brandi.doming@yahoo.com
      Haha, yes, the batter is so yummy, hard to not eat it all!
  39. thank you SO much for another incredible recipe! I just made these for our Easter gathering tomorrow and they are super delicious! I love that I can always depend on your recipes to have great results and taste amazing <3
    • brandi.doming@yahoo.com
      So happy to hear that Gail! That is so sweet, I'm thrilled you loved these and the recipes so much!
  40. Made these today. Absolutely delicious!! Also super quick & easy!
    • brandi.doming@yahoo.com
      Yay Meaghann! I'm so happy you loved these, thank you so much for the feedback! :)
  41. Loved these! Awesome recipe
  42. Loveeeeeeed these! So yummy.
    • brandi.doming@yahoo.com
      Yay! SO happy to hear that Kaelie, thank you so much!
  43. Annnd I'm back to this recipe! See my past glowing review above haha can't waste to taste these bad boys again!! I'm making these today to freeze and bring to a brunch on Tuesday. What would your defrosting advice be? Thanks in advance lady! :)
  44. I made these today as written. We found them overly salty. Next time I'll probably reduce the salt by nearly half. Otherwise they were absolutely delicious and went over well.
    • brandi.doming@yahoo.com
      I'm so glad you loved these Shannon! Thanks for the feedback! As far as salty, that is the first I've ever heard that and I make these quite often and never taste salt...what kind of salt are you using? I use a fine sea salt and there is no salt flavor and no other reader has stated that, so maybe a different salt?
  45. I'm new to your site and have enjoyed all you share. I just made your blueberry muffins and they were a complete hit to all who tried them in my family. Some non-vegan people as well. Thank you so much!
    • brandi.doming@yahoo.com
      I'm so happy you loved these so much Jennifer, thank you so much for the feedback!
  46. This is my second batch in a week, so delicious! Just wondering if anyone has had success with freezing these.
    • brandi.doming@yahoo.com
      Sorry I missed this Rebekah! So glad you loved these! I have never tried freezing them, so sorry!

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