Saturday Morning Muffins

Being home on a Saturday morning with nothing to do is pure bliss for me.  I still wake before 8 usually, but leisurely getting out of bed and slowly easing into the day is such a treat.  On the off chance that I have a morning like this, I like to make something special for breakfast.  A treat that may take a bit more time in the kitchen, but is so worth it.  A couple of weeks ago I had the pleasure of having a weekend at home, and was able to bake these delicious gluten free vegan blueberry muffins.  Give them a try the next time you are lucky enough to be able to enjoy your coffee on the sofa, rather than out of a travel mug.

Hearty Blueberry Muffins


  • 1 c coconut milk or other alternative milk (I used fresh made cashew milk)
  • 2 tsp apple cider vinegar
  • 3/4 c quick oats
  • 1/4 c oat flour
  • 2 flax eggs [2 tablespoons ground flax + 6 tablespoons of water, mix together]
  • 2/3 c coconut sugar
  • 2 tbsp maple syrup
  • 1 tsp vanilla
  • 3 tbsp coconut oil [melted]
  • 2 c gluten free flour mix
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 1/2 tsp sea salt
  • 2 tbsp ground flax
  • 1 pint of fresh blueberries


  1. Preheat oven to 375. Line muffin tins with wrappers or use coconut oil and flour to grease pan.
  2. Mix oats, oat flour, gluten free flour, coconut sugar, and maple syrup in a large bowl.
  3. Combine flax and water in a small bowl to create flax eggs. Mix together and set aside.
  4. Combine milk and apple cider vinegar in a medium bowl. Mix together and set aside for 5 minutes.
  5. Melt coconut oil.
  6. Add milk mixture, coconut oil, and flax eggs to the bowl of dry ingredients. Mix together using a fork until combined.
  7. Scoop a small spoonful of batter into each muffin compartment. Add 3­-5 blueberries, then cover with more batter until about 2⁄3 full.
  8. Top with additional blueberries by gently pushing the berries into the batter.  Sprinkle muffin tops with cinnamon and coconut sugar.  Bake for 22­-25 minutes.