Jul 28, 2015

Blueberry Overload Muffins ~ Plant-based, Gluten-free and Oil-free!

I’m back! Yes, I am. FINALLY, we are settled into our new home. Still much to do but I’m not in such a frenetic do or die mode anymore. So I can relax and create more recipes for you. Whew. Take a breath. Look at the view. And enjoy…

The weather has been so weird this summer, hasn’t it? Up on our mountain, the nights are still cool but very humid. As a result, just about every morning we wake up in a cloud! So this morning I thought it was perfect weather to do some baking and (smile) break in my new oven! Oh, yeah, baby! I finally got the range of my dreams. Gas with five burners and I’m in heaven. I love the lighting in my new house for photography, too. So I thought I would unabashedly show off my new countertops in a couple of the pictures below 🙂

These adorable muffins are so moist and soft. First time was the charm with this recipe. They are absolutely STUFFED with sweet blueberries and have a perfect crumb… you must try them!


~ dry

  • 1 cup tightly-packed, blanched almond flour
  • ½ cup brown rice flour
  • ½ cup sorghum flour
  • 2 TBS tapioca starch
  • 2 tsp baking soda
  • zest of one organic orange
  • 1 pint fresh blueberries

~ wet

  • 1 TBS ground flax + 3 TBS water
  • ¼ cup pure maple syrup
  • ¼ cup unsweetened applesauce
  • ⅓ cup fresh orange juice (I just juiced the orange that I zested and it was the perfect amount)
  • ¼ cup unsweetened plant-based milk


  1. Combine the flax with the water and set aside.
  2. Preheat your oven to 350° F.
  3. Prepare a 12-count muffin tin (lightly grease or use paper liners) and set aside.
  4. Mix all dry ingredients together.
  5. Combine all wet ingredients.
  6. Add the wet ingredients to the dry and mix well.
  7. Portion evenly into the muffin tin.
  8. Bake for 30 minutes. The tops of the muffins should be a light golden brown color when done.
  9. Remove and let cool at least 15 minutes IN THE TIN before removing. They are very fragile when hot.
smiley face muffin–hahaha!

Makes 12 scrumptious muffins. Enjoy!

Healthy trails,

4 responses to “Blueberry Overload Muffins ~ Plant-based, Gluten-free and Oil-free!”

  1. Anonymous says:

    Welcome back Helyn!
    I had 1 cup of blueberries leftover from a Banana Blueberry muffin recipe that I made this morning and when I saw your recipe I had to try it. I cut the recipe in half and used lemon zest and lemon juice in place of the orange since I had no oranges. I used 2 Tbsp lemon juice and increased the soy milk to make up the liquid needed. They turned out delicious, melt in your mouth. Thanks for another delicious recipe. Jeannie

  2. Helyn says:

    Hi Jeannie!! Hey that's awesome that you made these already. So glad you liked them and I'm thrilled t one back! 🙂

  3. Anonymous says:

    I just made these today and they are great! Thanks for sharing your recipes, Helyn! This is one of my favorite recipe sites since I became a nutritarian in January 2015.

  4. Helyn says:

    Yay!! Thanks so much for letting me know 🙂

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