Recipes » Desserts » Vegan Blueberry Loaded Muffins
T. Colin Campbell Center for Nutrition Studies

Ingredients

Dry

  • 1 cup blanched almond flour
  • ½ cup brown rice flour
  • ½ cup sorghum flour
  • 2 Tbsp tapioca starch
  • 2 tsp baking soda
  • Zest of 1 orange
  • 1 pint fresh blueberries

Wet

  • 1 Tbsp ground flax seed
  • 3 Tbsp water
  • ¼ cup pure maple syrup
  • ¼ cup unsweetened applesauce
  • cup fresh orange juice
  • ¼ cup unsweetened plant-based milk

Instructions

  • 1. Combine the flax with the water and set aside.
  • 2. Preheat your oven to 350 degrees F.
  • 3. Prepare a 12-count muffin tin (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 mixture 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.

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