Blueberry Vanilla Muffins


These Blueberry Vanilla Muffins are so fluffy and fragrant. Made with rice and spelt flours with addition of olive or coconut oil.


This recipe is a modification of my Blueberry Lemon Vanilla Cake recipe and so easy to make.
I love using rice flour for its delicious flavour and because is gluten free and so nourishing.
You can go with whole purpose flour or wheat flour but I recommend you to try this combo. It’s so healthy and delicious 😉

There are a few secrets to vegan baking. You need to prepare dry ingredients and wet ingredients separately, then mix them together to make the batter. I use flax seeds for binding and reaction between apple cider vinegar and baking soda will “rise” the cake/muffins.

For flax egg, grind the flax seeds in coffee grinder, food processor or a blender. It’s better not to buy already ground flax because it oxidizes quickly once the seeds are broken, and looses much of its nutritional value (can go rancid pretty fast as well).

Sometimes I go with apple sauce or grated apple to add the moisture, or sweet potato like in mu Chocolate Blueberry Cake, but this time I just added a whole lot of blueberries 🙂 I love how they burst in baking and release all those delicious juices.

One more important thing, do not over mix the batter. Just mix it slowly and gently to incorporate the ingredients fairly well, if there are some lumps left, no worries at all! And don’t let it stand too long when ready, before baking. This is all important to keep them fluffy and soft.

One more note: don’t try substituting any of the flours with coconut flour. It’s very dry and will make the cake/muffins fall apart.

Ok, ready for the recipe?!









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In case you’re wondering why I topped the muffins with a something like a granola, it’s to make the muffins even more delicious but also the granola layer keeps the moisture in even better 🙂

Preparation time: 20 minutes + 20 minutes baking time

Yeilds: 12 muffins


1 cup rice flour
1 cup spelt flour
2 tbsp coconut sugar
1 tsp baking powder
1/2 tsp baking soda
1/3 tsp salt
grated rind of 1 large organic lemon
1/2- 1 tsp vanilla powder

1/3 cup melted coconut oil or extra virgin olive oil
1/3 cup agave syrup
juice of that large lemon (3-4 tablespoons)
1 cup almond milk + 2 tsp apple cider vinegar
2 tbsp golden flax seeds, ground
7 tbsp water

1 cup blueberries, frozen or fresh (if you want the muffins super juicy, go with 1,5 cup)

Granola topping
1 cup rolled oats
1 tbsp oil
1 tbsp agave or maple syrup
1 tbsp lemon juice
pinch of vanilla
pinch of salt


1. Turn on the oven to 175° (if using coconut oil, I usually place the jar in the oven while it’s warming up, to melt it:)
2. Mix the milk and cider vinegar and leave to stand
3. Sift the flours and mix them in a bowl with all other dry ingredients
4. Grind the flaxseeds and mix them with water. You will see that what you’ll get will look a lot like a beaten egg
5. Mix oil, agave syrup and lemon juice
6. Mix flax and oil mixture with a spoon and add into dry ingredients, then add milk and mix again. Do it gently, do not over mix it because if you do it too harsh the muffins could turn out chewy instead of soft and fluffy.
7. Mix in the blueberries coated with a little bit of flour. This will prevent them sinking to the bottom of the muffins. The batter should be fairly thick but still pourable
8. Prepare the granola mixture. Just mix all the ingredients in a bowl. Granola ingredient mixture is something you can easily change, but what you need to keep is oats, sweetener and oil.
9. Scoop the ready batter into a lined muffin pan (around 2 tbsp of batter per muffin) and top with granola mixture
10. Bake for 20 minutes. I use steam function of my Electrolux steam oven because the baked goods bake better,  Keep more moisture inside and are crunchier on top.
11. Test if they’re done with the tooth pick. It should come out clean.

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Maja xx