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Almond Blueberry Muffins | Baked | Oil-Free | Flour-Free

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The moment these muffins started baking in the oven, I immediately wanted to jump back into my jammies, glide my tippytoes into my favorite fuzzy slippers, and shake my brushed hair back into a frightful state. The aroma was quite heavenly. A smile spread across my lips as waltzed around the kitchen with my air-partner snugged up against me when… I came to a screeching halt! I froze.

vegan gluten-free flour-free Almond Blueberry Muffins

What did I just spy out of the corner of my eye? I shook my head as if to realign my vision. I blinked heavily, but the sight before me didn’t change. There sat the bowl of soaking buckwheat! The music stopped (in my head) as all the rhythm from dancing drained from my body. “I-I-I… forgot to add the buckwheat to the muffins!”

I quickly ran to the oven, opened the door, and found that they were too far along in the baking process to rectify the situation. All I could do was allow them to live out the remainder of their baking time and hope for the best. In the meantime, I turned the music back up and my knees started to bounce to the beat as I pulled all the ingredients back out and whipped up more batter (with ALL of the ingredients), and trust me, I triple-checked my work.

vegan gluten-free flour-free Almond Blueberry Muffins

When the timer went off, I removed the semi-deflated muffins from the oven and plopped them onto a cooling rack. They were sort of sinking into themselves, which didn’t surprise me. Bob walked out into the studio and I quickly explained why the muffins looked a bit sad. He picked one up and ate the whole thing. “Hmm, tell me, young grasshopper… how do they taste?” I asked with the accent of a cartoon villain. (Don’t ask, not sure how I come up with this stuff.) He smiled and said “Good!” as he picked the crumbs off his shirt and popped them into his mouth.

Less than an hour passed before I found him eating another one. So, I guess I will go on record to say that IF you want to make these muffins without the buckwheat… go for it. The texture is lighter; they rise but then sink a little, but in the end, the flavor is still good.

vegan gluten-free flour-free Almond Blueberry Muffins



vegan gluten-free flour-free Almond Blueberry Muffins

Dried Versus Fresh Blueberries

Chia Seeds

Psyllium Husks

Pan Choices

vegan gluten-free flour-free Almond Blueberry MuffinsIngredients

Yields 12 (1/2 cup measurement) muffins


Soaking the Buckwheat

  1. Place the buckwheat in a glass or stainless steel bowl, and cover with double the amount of water.
  2. Add 2 Tbsp raw apple cider vinegar, stir, and cover with a clean dishtowel.
  3. Let it sit on the counter for 30 minutes to 4 hours.
  4. Once ready to use, drain and rinse before adding to the food processor.

Mixing and Baking

  1. Preheat the oven to 350 degrees (F) and prepare your baking pan.
    • I am baking these muffins in silicone pans; therefore I don’t need any oil or parchment paper. One tip when using silicone baking dishes is to place them on a baking sheet before loading and transporting to the oven. Since they are soft and flexible, they can be challenging to handle once full.
    • If you use any other type of pan, I recommend lining with parchment paper so the batter doesn’t stick.
  2. Place the almonds in the food processor, fitted with the “S” blade, and process until the almonds break down to a small crumble.
  3. Add the chia seeds, psyllium husks (not powder), salt, and baking soda. Process until all the dry ingredients are well combined.
  4. Add the water, maple syrup, apple cider vinegar, almond extract, and banana to the food processor (along with the buckwheat). Process for 30 seconds.
  5. Hand mix in the dried blueberries and chopped almonds, and immediately pour the batter into the pan.
  6. Sprinkle the extra chopped almonds on top.


  1. Bake for 35-40 minutes. Poke the center of one muffin with a toothpick. It should come out dry when they are done baking.
    • Baking time can vary depending on how hot your oven cooks and what type of pan you use, so watch closely the first time you make them.
  2. Once done baking, move the muffins onto a cooling rack so the bottoms don’t get soggy.
  3. Once cooled, you can store them in an airtight container in the fridge for around 5 days or pop them into the freezer for up to 3 months. Again, keep in mind that if you use fresh blueberries the shelf-life will decrease so eat them in a timely fashion.

2 thoughts on “Almond Blueberry Muffins | Baked | Oil-Free | Flour-Free

  1. ralexander says:

    These are amazing muffins. The texture is just right, moist but not soggy. You wouldn’t know they have no flour or oil!

    • amie-sue says:

      Hey there Ralexander. Thanks so much for the feedback. I am thrilled that you enjoyed them! I need to make these again for Bob. So thanks for the reminded. :) blessings, amie sue

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