Vegan Blueberry Corn Muffins

GF Guy is home, and I suddenly feel like baking again!

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It has been over a year since I last made muffins. His first morning home seemed like the perfect time to pull out the old muffin tin and give it a go. I went to my favorite GF recipe blog, The Gluten Free Goddess, where I found a delicious recipe for hearty, whole grain blueberry muffins.

I made a few changes based on the ingredients I had on hand, as I do. GF Guy and I both LOVED them! My changes are highlighted in red. Feel free to follow the link to view the original recipe, and to check out the Gluten Free Goddess’s other delicious recipes!

Blueberry Corn Muffins

(Gluten Free, Dairy Free, Vegan)

A la Karina the Gluten Free Goddess

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Ingredients:

  • 3/4 cup certified Gluten Free Yellow Corn Meal
  • 1/2 cup Brown Rice Flour
  • 1/2 cup Sorghum Flour
  • 1/4 Tapioca Starch
  • 1/4 cup Corn Starch
  • 2 tsp Baking Powder
  • 1/2 tsp Baking Soda
  • 1/2 tsp Sea Salt
  • 1 1/2 tsp Xanthum Gum
  • 1/2 cup Turbinado Sugar
  • 1 tsp Cinnamon
  • 1/4 cup Light Olive Oil
  • 1 Tblsp Organic Honey
  • 2 tsp Bourbon Vanilla Extract
  • 1 tsp Lemon Juice
  • 2 Flax Eggs (2 Tblsp Flax Meal combined with 6 Tblsp warm Water)
  • 1 cup Warm Water (3/4 cup for low altitude cooking)
  • 1 heaping cup fresh, Organic Blueberries

Directions:

  1. Preheat your oven to 375 degrees F. (350 degrees F for low altitude)
  2. Grease a muffin tin with dairy free buttery substitute, like Earth Balance.
  3. In a large bowl, whisk together all dry ingredients.
  4. Add wet ingredients and stir until evenly combined. Adjust liquid ratio as needed. Batter should be thick enough to scoop, but not stiff.
  5. Fold in fresh blueberries.
  6. Scoop batter into greased muffin tin, filling each cup 3/4 of the way full.
  7. Bake in preheated oven 17-20 minutes, until done.
  8. Allow to cool 5-7 minutes in the muffin tin before turning onto a cooling rack.
  9. Enjoy warm with someone you love!
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Vanilla Chia Oat Muffins

Do you ever wake up and know that you simply must bake something?

That happened to me this morning. I slept in (until 7:30…..) and awoke feeling refreshed, revitalized, and in the mood to play in the kitchen. I opened my pantry and perused the contents. While mentally taking note of the ingredients available, I found myself craving something simple and wholesome, something… well… for lack of a better word, “oaty”.

As I sipped my coffee, I combined a little of this and a little of that in my favorite mixing bowl (a hand-me-down from my mom with a hand-painted eggplant nestled in the bottom). In less than 10 minutes, breakfast was in the oven and the sweet aroma of vanilla wafted through the air. A little photo session in a beam of morning sunlight completed the picturesque milieu.

As I sat down to eat, I couldn’t help but to count my blessings. It’s idyllic mornings, such as this, that help you appreciate the little joys found in each day. A beam of sunlight, the scent of vanilla, the smell of autumn in the air…. they are all little reminders that God can be found in the details of each day.

Have a fabulous weekend!

Vanilla Chia Oat Muffins

(Gluten Free, Dairy Free, Sugar Free, Vegan)

Ingredients:

  • 2 1/4 cups certified Gluten-Free Quick Cooking Oats (Bob’s Red Mill)
  • 2 Tbsp Chia Seeds
  • 1 Tbsp Baking Powder
  • 3/4 cup Unsweetened Original Almond Milk
  • 3/4 cup Water (plus 1/4 cup if baking at high altitude)
  • 1/2 tsp Vanilla Creme Liquid Stevia
  • 1 tsp Bourbon Vanilla Extract

Directions:

  1. Preheat oven to 400 degrees F. (425 degrees if baking at a high altitude)
  2. Lightly grease a muffin tin with coconut oil.
  3. Combine all ingredients in a medium bowl, stirring until just combined. Allow to rest for 3-5 minutes. The batter will thicken as it sits due to the chia seeds.
  4. Scoop into the prepared muffin tin, about 2 heaping Tbsp per muffin.
  5. Bake in preheated oven for 9-11 minutes, until set.
  6. Cool in pan for 2 minutes before transferring to a cooling rack.

 

“Mighty Tasty” Whole Grain Honey Muffins

Holy YUM!!!! These muffins are delicious!

I woke up on my day off at 6:30am with a recipe jumping up and down in my brain. I groaned and rolled over, willing the recipe to go away and let me sleep. It didn’t work….

I rolled out of bed, ran into the wall (my equilibrium is always “off” in the morning), and blindly stumbled into the kitchen. Keeping my priorities at least slightly, I started a pot of coffee before setting to work mixing a bit of this, and a bit of that, together in a bowl. By the time the coffee was ready, I had a batch of muffins in the oven and the dishes scrubbed and dripping on the drying rack.

Let me tell you what…. It was all worth it! These subtly sweet muffins are addicting! I have already eaten two, and now you must excuse me, because I am going to go get a third!

“Mighty Tasty” Whole Grain Honey Muffins

(Gluten-Free, Dairy-Free)

Ingredients:

  • 2 1/4 cups Bob’s Red Mill Gluten Free Mighty Tasty Hot Cereal
  • 2 tsp Baking Powder
  • 1/4 tsp Salt
  • 1 tsp Vanilla Extract
  • 1/4 cup Honey, plus additional for serving
  • 2 Egg Whites
  • 2 Tbsp Oil
  • 3/4 cup Unsweetened Original Almond Milk (1 cup for high altitude)

Directions:

  1. Preheat your oven to 400 degrees F. (425 for high altitude)
  2. In a large bowl, combine all dry ingredients.
  3. In a medium bowl, whisk together wet ingredients until smooth.
  4. Add wet ingredients to the dry and stir until just combined.
  5. Scoop batter into a muffin tin lined with paper muffin liners. Each muffin cup should be about 3/4 of the way full.
  6. Bake in preheated oven 12-14 minutes, until the edges are golden and a knife inserted near the center comes out clean.
  7. Cool on a wire baking rack before serving with Earth Balance Spread and Honey.