gluten free vegan blueberry orange muffins
RECIPE TYPE: muffins
  • 1 1/2 cups fresh or frozen blueberries
  • 1 3/4 cups, plus 1 tablespoon Sarah's gluten free flour blend
  • 1/4 cup Bob's Red Mill almond flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon sea salt
  • 1/2 cup coconut sugar or brown sugar
  • 1/2 cup So Delicious unsweetened coconut or almond milk
  • 1/2 cup orange juice
  • 1/4 cup grape seed or coconut oil, melted
  • 3 tablespoons pure maple syrup
  • 2 teaspoons orange zest
  • 1 teaspoon pure vanilla extract
  1. Preheat oven to 350 degrees. Line muffin tin with paper liners or spray with nonstick cooking spray.
  2. In small bowl, coat blueberries with 1 tablespoon flour. Set aside.
  3. Sift together remaining flour, almond flour, baking powder, baking soda and salt.
  4. In large mixing bowl, mix together coconut sugar, coconut milk, orange juice, oil, maple syrup, orange zest and vanilla extract.
  5. Add flour mixture and stir until combined. Fold in blueberries. Divide batter in prepared muffin tin.
  6. Bake muffins 18-20 minutes, until golden brown and center is set. Place muffins on cooling rack to cool completely. Store in airtight container.
Recipe by Sarah Bakes Gluten Free at