These healthy blueberry muffins are light, fluffy, flavorful and made with wholesome ingredients - including sorghum flour, a favorite for gluten-free baking! They're completely vegan, gluten-free, soy-free, refined sugar-free and nut-free. Perfect for meal prep, school lunches or an easy grab-and-go breakfast the whole family will love.
For years I had never been able to find a vegan blueberry muffin recipe that was also gluten-free, free of nuts and still totally delicious. That magical combination felt nearly impossible until I created this recipe! These muffins have it all: great taste, the perfect texture and allergy-friendly ingredients you can feel good about.
My kids are obsessed, my husband requests them on repeat and they've quickly earned a permanent spot in our muffin rotation right alongside my fluffy green spinach muffins. Best of all, they're incredibly easy to make!
Why Sorghum Flour?
If you're exploring sorghum recipes and looking to expand your gluten-free baking toolkit, sorghum is a fantastic ingredient to know. It is an ancient grain with a mostly neutral and yet slightly sweet flavor. It is light in weight and also light in color and works well as a substitute for regular flour in gluten-free baking.
When paired with oat flour (as in this recipe), sorghum flour helps achieve the perfect structure without needing binders like xanthan gum. It's a game-changer for gluten-free baking and a total win for anyone trying to keep their baked goods as simple and clean as possible.
Bonus: Sorghum digests slowly and has a low glycemic index, which helps keep you fuller longer. And it's high in fiber. Nutritious, satisfying and allergy-friendly? Yes, please!
How to Make these Vegan Blueberry Muffins
These healthy blueberry muffins are so easy to make despite what you may think about gluten-free baking! It's really as simple as mixing together the dry ingredients and then the wet ingredients separately. Then you add in the blueberries while you mix the wet and dry ingredients together.
Bake for 20 minutes (reducing the temperature slightly halfway through) and you're done! You'll have deliciously fluffy, healthy blueberry muffins done, dusted and ready in under 30 minutes.
Let's Bake!
If you give this muffin recipe a try, I'd love to hear what you think! Leave a comment and rating below, and tag me @eatingbyelaine so I can see your muffins creations. I hope they become a favorite in your home like they are in mine!
Vegan Blueberry Muffins with Sorghum Flour (Gluten-Free)
- Total Time: 30 mins
- Yield: 12 1x
- Diet: Gluten Free
Description
These healthy blueberry muffins are light, fluffy, flavorful and made with wholesome ingredients - including sorghum flour, a favorite for gluten-free baking! They're completely vegan, gluten-free, soy-free, refined sugar-free and nut-free. Perfect for meal prep, school lunches or an easy grab-and-go breakfast the whole family will love.
Ingredients
- 1.5 cups oat flour
- ½ cup sorghum flour (or almond flour if not nut-free)
- 2 tablespoons arrowroot powder
- 1 tablespoon ground flaxseed
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- ¼ teaspoon fine salt
- ½ cup unsweetened, plain plant-based milk (I use almond milk)
- ½ cup + 1 tablespoon pure maple syrup
- ¼ cup melted coconut oil
- 1 teaspoon pure vanilla extract
- 1 teaspoon white distilled vinegar
- 1 cup fresh blueberries + more for topping
Instructions
- Preheat oven to 375 degrees Fahrenheit and line a muffin tin with silicone baking cups or lightly grease a muffin tin with coconut oil or avocado oil.
- To a large mixing bowl add the oat flour, sorghum flour, arrowroot powder, ground flaxseed, baking soda and salt and whisk until well combined.
- To the mixing bowl, add the non-dairy milk, maple syrup, coconut oil, vanilla and vinegar. Whisk to combine.
- Gently fold in the blueberries.
- Fill each muffin tin with the batter. Place additional blueberries on top if desired. I like to add three blueberries on top per muffin and situate them away from the center to allow the muffin to rise in the center.
- Bake for 10 minutes, then without opening the oven door turn the oven to 350 degrees Fahrenheit and bake for an additional 10 minutes. Remove the muffin tin from oven and allow to cool completely (10-15 minutes) before removing the muffins from the baking cups. Place muffins on a wire cooling rack to completely cool before storing.
- Enjoy immediately. Store the muffins in an airtight container in the refrigerator for up to one week and in the freezer for up to four weeks.
Notes
* I have also tested this recipe using ¼ cup (4 tablespoons) unsweetened apple sauce and 2 tablespoons melted coconut oil and it worked very well.
- Prep Time: 10 mins
- Cook Time: 20 mins
- Category: Breakfast
- Method: Oven
- Cuisine: American
Lisa says
Sounds good! What is your source for sorghum flour?
Elaine Gordon says
I used Bob's Red Mill http://www.bobsredmill.com/sorghum-flour.html (found it at Harris Teeter and Whole Foods)
Lisa says
Thanks for letting me know. Unfortunately, I can't use products from Bob's Red Mill because they are made on equipment shared with tree nuts (allergy issues). I'll try to find another source.
Elaine Gordon says
Have you heard of the new flour mixes that Enjoy Life offers? They are really good... you could use the muffin mix in this recipe in place of the sorghum flour. http://enjoylifefoods.com/our-food/baking-mixes/muffin-mix/
Lisa says
Thanks -the enjoy life flour mix looks interesting! I also discovered that a website called Gerbs sells various products (including sorghum flour) that are free of 11 major allergens. By the way, we loved your Ooey Gooey chocolate brownies!!!
Elaine Gordon says
Thanks, Lisa! I just checked out their website 🙂
So happy to hear you loved the Ooey Gooey Chocolate brownies. I make those all the time. They are so satisfying when I'm having a dessert craving.
Ronalee says
These muffins are our new fave at home. My daughter loves the texture so much she has asked to make it for her 8th birthday cake (minus the berries). Can this recipe be made into a cake? We used almond flour
Elaine Gordon says
Yay! Thank you so much, Ronalee! So happy to hear you and your daughter enjoyed them so much! I have not tried to make them into a cake... It could potentially work. Perhaps add a bit more arrowroot starch and/or flaxseed to help with binding and obviously cook for longer. Definitely let it fully cool to room temp in the pan before slicing. Eager to hear how it goes for you! And Happy 8th Birthday to your daughter! Best, Elaine
Alfred says
Can you substitute flours’ using Organic unbleached All Purpose Flour, if you don’t need it to be gluten free? How will that affect the liquid quantity?
Elaine Gordon says
Hi Alfred,
I wouldn’t recommend substituting the flours here with all-purpose. Gluten-free baking is pretty finicky, and each flour absorbs and binds liquid differently, so the texture and flavor would turn out quite different (and would throw off the wet/dry ratio). If you’re not looking for a gluten-free option, I’d suggest finding a muffin recipe developed specifically for all-purpose flour so you get the best result.
Best,
Elaine