Vegan Blueberry Loaded Muffins

These adorable muffins are so moist, soft, and stuffed full of sweet blueberries.



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


  • 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


  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.

Always fascinated by the subject of nutrition, Helyn first strayed from eating animal-based products in 2012. She immediately saw so many health benefits from eating only plants that she decided to share some fun recipes she was creating in her kitchen by starting a blog. Before long, her following exploded and she now has a loyal readership, a published smoothie book, and over 600 recipes on helyn's plant-based kitchen! She is a graduate of Dr. T. Colin Campbell's Plant-Based Nutrition Certificate through eCornell and plans to continue her education in order to help others realize a healthier lifestyle, a greener planet, and a more compassionate world.
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