Blueberry Chocolate Chip Muffins {Vegan, Gluten Free}

June 19, 2015
Serves 12 muffins
Prep time
Cook Time


  • Dry Ingredients
  • 1 1/2 Cup
    almond meal
  • 1/2 Cup
    coconut flour
  • 1/2 Cup
    arrowroot or corn starch
  • 2 1/2 Teaspoons
    baking powder
  • 1/2 Teaspoon
    baking soda
  • 1/2 Teaspoon
    pink salt
  • 1 Teaspoon
  • Wet Ingredients
  • 1 Cup
    almond milk
  • 2 Tablespoons
    chia seeds or flax seed meal
  • 1/2 Cup
    vegan yogurt like So Delicious
  • 2 Teaspoons
    apple cider vinegar
  • 2 Teaspoons
    vanilla extract, I use vanilla paste
  • 4 Tablespoons
    oil or melted vegan butter
  • 1 Cup
    powdered sugar of choice (2-4 tbsp for sweeter)
  • 1 Cup
    organic frozen blueberries (plus 1 tbsp flour to coat)
  • 1/3-1/2 Cup
    vegan chocolate chips


  1. Preheat over to 400f.

  2. In a large bowl combine all the dry ingredients and miz well

  3. In a seperate bowl, combine the almond milk, chia seeds, yogurt, vinegar and mix well. Let sit for 2 minutes to thicken up. Then add the remainder of the wet ingredients, mix until the sugar is dissolved.

  4. Slowly pour the wet into the dry and mix until it is well combined. Toss the frozen blueberries in the coconut flour to coat and then stir into the batter. Add the chocolate chips, mix well and divide evenly amongst a tray for 12 muffins/cupcakes.

    Use liners of be sure to grease the tray well.

  5. Cook for 20 minutes or until a tooth pick comes out of the center clean.
    Let cool on a rack for 10-15 minutes.