Go Back
Gluten-free Blueberry Muffins

Blueberry Super Power Muffins

Plant-based, gluten-free adaptable, oil-free and packed with whole grains and fruit. These muffins are great for a quick grab and go breakfast or snack and will keep you fueled. Easy to make and store well in the refrigerator or freezer!
Print Recipe Pin Recipe
Prep Time 5 minutes
Cook Time 40 minutes
Total Time 45 minutes
Servings: 24 muffins
Course: Breakfast
Cuisine: American
Ingredients Equipment Method

Ingredients
  

  • 3 cups oats (use gluten-free if desired)
  • 1/2 cup wheat berries or gluten-free wheat flour
  • 1/2 cup cooked quinoa or quinoa flour
  • 1 1/2 tsp baking soda
  • 3/4 tsp salt
  • 1 tsp cinnamon
  • 2 tbsp ground flax seed (use gluten-free if desired)
  • 1 orange juiced (approximately 1/3 cup to make flax egg)
  • 1/3 cup unsweetened apple sauce
  • 2/3 cup honey
  • 2/3 cup blueberry or mixed berry jam (for lower sugar muffins use fruit puree)
  • 3 cups fresh or frozen blueberries
  • 1/4 cup water

Equipment

  • 2 muffin tins

Method
 

  1. Preheat oven to 350 degrees F.
  2. Line 2 muffin tins with silicone muffin liners or foil muffin liners.
  3. Combine flax and 1/3 cup of orange juice in a cup and let stand 5 minutes to create a flax egg.
  4. In a blender process wheat berries if using until you have a smooth flour.
  5. Combine oats, ground wheat berries or gluten-free wheat flour, quinoa, baking soda, salt, cinnamon, flax mixture, honey, jam, applesauce, blueberries, and 1/4 cup of water in a large bowl. Stir to combine.
  6. Scoop 1/4 cup of mixture into each muffin cup. Bake for 40 minutes.
  7. Allow to cool completely before removing muffin liners.
  8. Store in refrigerator or freezer. Reheat if desired before serving.