Loaded Blueberry Muffins


As you guys can probably tell by now, I am a huge advocate of muffin making. I bake them often, and many times I like to feature them here on the blog. This is because, in my eyes, muffins may be the world’s most perfect food.

They are simple to prepare, they taste kinda like cake, and there are endless variations to be thought up. I could probably make muffins every single day and never repeat a flavor combo even once… at least for a year or so. And I’d relish every single minute of it.

You know what else I love about muffins?  My picky two year old will eat them for breakfast. She has a hard time agreeing to putting anything in her mouth that’s not a “leaf” (kale salads, raw spinach, etc.) or a cookie. Yet, every single muffin I’ve ever fed her has been happily gobbled up–mostly by her, sometimes by the dog. She’s also into sharing.

When I make muffins these days, I like to jam them full of mix-ins to balance out all those leaves. ;) These are typical blueberry muffins with a few extras–buckwheat, zucchini, and banana–added in for good measure.


Loaded Blueberry Muffins ~ Vegan and Gluten Free

wet ingredients

  • 1/2 cup olive oil
  • 2 tbsp flaxseed meal mixed with 4 tbsp water
  • 3/4 cup organic granulated sugar
  • 1 1/3 cups shredded zucchini (about 1 medium)
  • 2 medium sized very ripe bananas, smashed
  • 1 tsp vanilla extract
  • 1 cup fresh blueberries

dry ingredients

  • 2 cups buckwheat flour
  • 1 cup brown rice flour (I used superfine–Authentic Foods)
  • 1/2 cup potato starch
  • 1 tsp xanthan gum
  • 1 tsp baking soda
  • 1 1/2 tsp baking powder
  • 1 tsp sea salt

Preheat oven to 350 °F.

Line two standard sized muffin pans with 18 paper liners.

In large bowl, combine together all wet ingredients and stir well.

In separate bowl, whisk together all the dry ingredients until combined. Gradually add in dry ingredients to wet ingredients until very well incorporated. Your batter will be thick.

Drop about 1/4 cup batter into each muffin cup and sprinkle lightly with brown sugar.

Bake 25 minutes, or until tops are very lightly golden brown. Let cool briefly before eating.



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37 Responses to Loaded Blueberry Muffins

  1. Jarek says:

    Hi ;)

    Can I make it without xanthan gum? It’s not popular in Poland I think.


    • allyson says:

      Hi Jarek! I think you could definitely get away with no xanthan gum in this recipe… maybe try with a little extra flaxseed meal, or ground chia mixed with water in place of it. :)

  2. Jen says:

    Just made these – very yummy. Didn’t have a second standard 12-cup muffin tin so I used a mini-muffin tin and filled it up completely with the remaining batter. Who doesn’t love a mini? :) Fresh blueberries are expensive right now so I just used frozen wild blueberries I already had in the freezer. I folded them in right at the end so they wouldn’t defrost and get all liquidy in the batter and it worked just fine.

    I think next time I might add some cinnamon :)

  3. […] Gluten-Free Blueberry Buckwheat Muffins […]

  4. Amanda says:

    I just made these using sorghum flour to replace the rice flour. They are yummy! Baker-how did your temperature check work out? Also, how careful are you with the xanthan gum?

  5. Baker says:

    thanks! I don’t know why I didn’t think of that, I even have a special thermometer for that lol

  6. Baker says:

    Alright, I’m officially frustrated. Everytime I bake something gf/vegan It looks perfect on the outside and is a gooey mess on the inside. They just never cook properly. I add more time…now they’re burned on the outside, raw inside. Just made these and they’re no exception, what am I doing wrong? I did sub the buckwheat for oat b/c I was out. would this cause the problem? Yours always look so amazing :/

    • allyson says:

      Bummer Baker,

      Honestly it sounds to me like your oven temps (calibration) may be a little off… but if it’s not consistent and only happens with gf, I’m not sure why that would be happening. I know on some things baked goods can be gooey while fresh from the oven and then firm up upon cooling, but most muffins and such shouldn’t be this way.

      The oat sub for the buckwheat may make it a touch gummier, but the uneven cooking (raw inside, burned outside) shouldn’t be happening with every single gf baked good :\ Might be worth checking out if your temp on your oven is too high or low. <3

  7. Claire says:

    First off, I completely adore that photo! Allyson, your recipe is truly exceptional. My sister would definitely love this! Can’t wait to give it a try. Thanks for sharing your secret!

  8. Sophie says:

    so good! i just made them and because i only had one muffin pan i alsomade a teacake! My batter is much darker than yours is, and the blueberries didn’t burst, but i expect these are just minor differences. i’m new to gluten free (and egg and dairy and nut free) baking and would like to thank you for this great recipe, it means a lot to a teenager who is only recently discovering that yummy foods do exist without the ingredients she is allergic to!

  9. Gauri Radha गौरी राध says:

    These look so appetizing!!

  10. Mackenzie says:

    Muffins are such a great treat! Yours looks amazing!

  11. Luke says:

    do you peal the zucchini?

    • allyson says:

      Hi Luke! No I didn’t actually… but I used yellow zucchini, so the color isn’t quite as visible in the muffins :)


  12. “Muffins are the most perfect thing in the world”.

    Oh yes – I completely agree :)

  13. Marly says:

    We love muffins here too and these look so colorful – love the addition of the zucchini!

  14. Vegan2Raw says:

    These muffins look fantastic! What a great picture! :-)

  15. Jojo says:

    Oh yum, those look great. I love blueberries in muffins & I love that these are packed full of healthy delicious things.

  16. Kelley says:

    Allyson – your muffin liners are the perfect color! I think this recipe would be a great addition to our Seasonal Potluck. One of July’s featured ingredients is blueberries! Would love if you’d share: http://wp.me/p1vvGp-aH

  17. Pk says:

    Your muffins look delish and with a pint of blueberries in the fridge looking for something to do, I might give these a shot.
    I made peach pecan muffins on the weekend and they were unbelievable, made me think of the peach cobblers my mom used to make. I don’t want to pressure you, but you might want to consider peach pecan muffins with a hint of cinnamon… it would be a shame to let peach season pass without having them representing in your muffin-madness.


  18. Celia says:

    Those look great! I had to laugh, because my kids prefer leaves (usually kale) and cookies too. I tend to make “healthy” cookies (with almond flour) so that I don’t feel guilty giving them some. Muffins are my saving grace… At least I can get some other things into them that way!

  19. Loaded is right – there are so many yummy touches to these muffins – so clever to add banana and zucchini. I can’t wait to try this one!

  20. Charissa says:

    I’ve never been to your site before and I just love it!

    The colours, graphics, clean outline, the recipes, and your photography all make it very beautiful and professional! And these muffins…look out of this world!

    I’m trying to eat more and more vegan…so your site is inspiring! :) Keep it up!

  21. krista says:

    oh am i ever excited to have found your site!!! :) i’m always on the look out for new recipes and with my multiple food intolerances they are usually hard to come by. but i can probably make most of the things on your site! hooray! and they all look so delicious! gonna give these muffins a go for sure!

  22. These look utterly fantastic! I love how healthy and nourishing the ingredients are. Thanks for posting this recipe and awesome photos! I found this recipe/you via Foodgawker!

  23. Caitlin says:

    these look soo good! and healthy. i’m glad they appease picky olive’s appetite. and i love that she only likes eating leaves. that’s exactly what dayv calls greens that he won’t eat. haha ;)

    can you taste the zucchini? i always wanted to try to sneak zucchini in muffins for dayv but was too afraid he wouldn’t like them because of taste/texture.

    also, i NEED to know where you get your muffin liners! every time you do a muffin post i’m in total awe of your cute and colorful muffin liners ;)

    • allyson says:

      So funny about Dayv… leaves. haha! I love it.
      nope, you (or at least I) can’t taste the zucchini at all. :) It just adds a nice moistness to the muffins. I wish I could be more specific about the muffin liners… but I have no idea where these came from. I’m sort of an addict and pick them up (or JD does) whenever we are out and about. Let’s just say I get a tad panicky if I don’t have a bunch of assorted liners lying about. :\ Online is a great resource for finding awesome baking gear!!

  24. Katrina says:

    These look so delicious! Yum!

  25. andrea devon says:

    these look so good! i love buckwheat flour! and i love that your bebe will only eat leaves and muffins. if i had a child surely this would be my conundrum too!

  26. Laurel says:

    Aw, I just made some buckwheat and almond flour blackberry muffins this morning. I know for a FACT I’d rather have had yours. Rats. Oh, and Allyson? Line 2 standard muffin trays with 18 liners? Where do you get your muffin trays? I want some. xoxox

    • allyson says:

      oh Laurel, I bet your muffins were delicious! :) Blackberries are my most favorite berries!! And I am a sucker for anything with almond flour!

      funny you say that about line 2… does it confuse you? I am only asking because I debated in my mind (and with my husband) on the wording of that one, and we (ehem… I) settled on what’s there now. Not sure why I drew a blank on how to phrase that, but I ended up using one 12 muffin capacity and one 6 muffin capacity to get 18.

      But I’m not even sure if you’re confused. But now I’ve confused myself. Geez. :)

      <3 <3 <3