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,

12 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 🙂

  5. Jessica Page says:

    Was the muffle batter suppose to be thick almost like a cookie batter? I put in the exact amount of everything and the batter was really think couldn’t pour it had to scoop it … I am baking them now but was curious about the

    • helynskitchen says:

      Hello, Jessica! PLEASE ACCEPT MY APOLOGIES for this horrid delay in responding to you! My website had a big glitch and I wasn’t receiving pending comments. Yes, the batter is very thick. I use an ice cream scoop to get it into the tins. Hope you enjoyed them! xx

  6. Brandy says:

    Can you suggest a substitute for orange juice? I don’t have any and I also don’t like anything with an orange flavor. I am concerned it won’t be sweet enough if I leave out the orange juice. I do have date paste!

    • helynskitchen says:

      Hello, Brandy! PLEASE ACCEPT MY APOLOGIES for this horrid delay in responding to you! My website had a big glitch and I wasn’t receiving pending comments. You could just sub the o.j. with some plant milk of your choice. Since it’s only 1/3 cup it won’t affect the sweetness much, especially with the maple syrup in there. Hope you’ll try them! 🙂

  7. Marcy says:

    Any adjustments needed if using frozen blueberries?

    • helynskitchen says:

      Hello, Marcy! PLEASE ACCEPT MY APOLOGIES for this horrid delay in responding to you! My website had a big glitch and I wasn’t receiving pending comments. To answer you, yes, you can use frozen berries. I do this sometimes. Make sure to run them under warm water to thaw first, and drain well. Then add about 3 TBS more rice flour to compensate for the extra liquid that the frozen berries will create. Thanks for visiting my site and I hope you have enjoyed the recipe. 🙂

  8. Melissa K. says:

    Dear Helyn,

    I just discovered your web site and then that your website is shutting down! Horrors! So I am going through your recipes as fast as I can, cause they all seem so yummy!

    I do have some questions regarding your breads and muffins. I understand you are gluten-intolerant. Does that include “ancient” grains such as einkorn (non-hybridized). spelt, emmer/farro, and kamut? Especially in the case of einkorn, the gluten is very different than what we grow now. Also, some heritage wheats such as Clark’s Cream and White Sonora (which has been around since before the 1700s) are different from “modern commodity wheat.”
    Just wondering if you’ve had any experience with any of these.

    My second question is using something else other than almond flour. I have never worked with it before. Would another non-gluten flour such as coconut flour or casseva flour work as a substitute? Or, even a gluten-containing flour? I hope to try this recipe soon, cause it looks SO DELICIOUS!

    Happy Holidays! Will definitely be following along from now on!
    Melissa K.

    • helynskitchen says:

      Hi Melissa! I’m glad you found me but, oh drat, doesn’t leave much time for you to gather recipes, does it? 🙁 It’s a funny thing about gluten for me… I’m not celiac or anything but I find that it just doesn’t agree with me to a greater or lesser degree. I’ve tried some of the ancient grains and they do seem to work better for me. Haven’t heard of Clark’s or Sonora but I will try to find them! Thanks for the tip.

      Almond flour… it’s tough to find a substitute because this is what I use predominantly as an oil replacement. Of course, it’s high in fat which is why it works so well for this purpose. Another sub for oil that I use sometimes is coconut milk (full fat) for the same purpose, or almond butter. You can play around with the ingredients, but no promises, especially when it comes to baking as it’s a pretty exact science. Happy holidays to you too! I hope you’ll hook up when my new website is born and I will surely let you know when the time comes. xx

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