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Blueberry Chia Muffins (gluten free and vegan!)

Blueberry Chia Muffins (gluten free and vegan!)

These vegan blueberry chia muffins use oat flour in place of wheat and are dairy free, too!

I’ve been super into feeding my son Darrol Henry muffins in the mornings, but I wanted to sneak a little bit more nutrition into his breakfasts. These blueberry chia muffins were perfect. He loves them, and my husband can’t stop eating them, either!

More vegan muffin recipes: Savory Curried Eggplant Muffins, Mulberry Muffins, Vegan Oatmeal Muffins

This recipe is adapted from my vegan oatmeal muffin recipe, and it only took a couple of small alterations to make the blueberry muffins of my dreams! These are accidentally gluten free, too. I developed this recipe for my son before he had eaten wheat, so I replaced the wheat flour with oat flour. It worked perfectly with no special gums or flour mixes.

I used frozen wild blueberries to make this recipe, but you can use regular fresh or frozen blueberries, too. Costco had huge bags of organic wild blueberries in the freezer section on our last trip there, so I can make these muffins approximately 800 more times before we run out.

Related Reading: 10 Delicious Chia Recipes, Blueberry Superfood & Health Benefits

These chia muffins came out of the oven on a Sunday morning, and by Tuesday I already had to bake another batch, because they disappeared. Yay!

Blueberry Chia Muffins


  • 2 cups rolled oats
  • 2 teaspoons baking powder
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon ground ginger
  • dash of nutmeg
  • 1/4 cup whole chia seeds
  • 1/4 cup maple syrup
  • 2 ripe bananas
  • 1 teaspoon vanilla extract
  • 1 cup soy or almond milk
  • 3/4 cups frozen blueberries, thawed


  1. Preheat your oven to 375F.
  2. In your blender, puree your oats to turn them into oat flour. You’re going for a white flour-like consistency, and it’s best if you don’t have any whole oats left when you’re done.
  3. Sift together the oat flour, baking powder, cinnamon, ginger, and nutmeg. Stir in your chia seeds and set aside.
  4. Put the maple syrup, bananas, vanilla extract, and vegan milk in the blender and puree until smooth.
  5. Mix the wet and dry ingredients together, then fold in your thawed blueberries.
  6. Bake for 14 minutes, and let them cool before serving. Store any leftover vegan blueberry muffins in the refrigerator. They’ll keep for about a week.

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Glue and Glitter

My name is Becky Striepe (pronounced "stree-pee," like "sleepy"), and I am a crafts and food writer from Atlanta, Georgia with a passion for making our planet a healthier, happier, and more compassionate place to live. My mission at Glue and Glitter is to make vegan food and crafts accessible to everyone! You can find me on Twitter, Facebook, and Pinterest.


+ add your own
10:00AM PDT on Jun 14, 2014

these look delicious!! Thank you!!!! :)

5:17AM PDT on Jun 12, 2014


5:47PM PDT on Apr 18, 2014


2:48AM PDT on Apr 6, 2014

I thought chia didn't have to be heated !!!

6:21PM PDT on Apr 5, 2014

YUM , Thanks

4:51AM PDT on Apr 4, 2014

Thank you :)

8:13AM PDT on Mar 30, 2014

These sound delicious! I think I may switch the oat flour for almond flour and the milk for pineapple juice and the maple syrup for pineapple purée. I love altering recipes for my families specific needs.

3:57AM PDT on Mar 30, 2014


3:41PM PDT on Mar 29, 2014


7:21AM PDT on Mar 29, 2014

YUM! These are worth a try-thanks

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