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Vegan blueberry muffins on a white platter with fresh blueberries in the background.

Vegan Blueberry Muffins with Sorghum Flour (Gluten-Free)

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5 from 1 review

  • Author: Elaine Gordon
  • 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

Units Scale
  • 1.5 cups oat flour
  • 1/2 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
  • 1/4 teaspoon fine salt
  • 1/2 cup unsweetened, plain plant-based milk (I use almond milk)
  • 1/2 cup + 1 tablespoon pure maple syrup
  • 1/4 cup melted coconut oil
  • 1 teaspoon pure vanilla extract
  • 1 teaspoon white distilled vinegar
  • 1 cup fresh blueberries + more for topping

Instructions

  1. 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.
  2. To a large mixing bowl add the oat flour, sorghum flour, arrowroot powder, ground flaxseed, baking soda and salt and whisk until well combined. 
  3. To the mixing bowl, add the non-dairy milk, maple syrup, coconut oil, vanilla and vinegar. Whisk to combine.  
  4. Gently fold in the blueberries.
  5. 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.
  6. 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.
  7. 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.

Equipment

Notes

* I have also tested this recipe using 1/4 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

Find it online: https://www.eatingbyelaine.com/vegan-and-gluten-free-blueberry-muffins/