In my imaginary world, there exists a cute diner with all kinds of food that all just happens to be gluten-free and vegan. I think the muffins spotted in this food fantasy are actually derived from memories of those giant Sam’s Club or Costco muffins. What can I say, my bar is high and my childhood cuisine memories are strong.
This recipe is adapted from a 2013 Gourmet Magazine (the memories!) article; I’ve been making these (or some variation) since I was 16
Read the recipes notes FIRST + then make these muffins, win friends, and influence people.
Big, overflowing blueberry muffins that happen to be gluten-free, vegan, and whole-grain. Read the NOTES first!
¼cuprefined coconut oilmelted
3Tablespoonsneutral oillike grapeseed or sunflower
⅓cupplant milkroom temp (not cold)
1chia egg1 Tablespoon ground chia mixed w/ 3 Tablespoons water to create slurry
½teaspoonvanilla or almond extractoptional
125gramsgluten-free oat flour
1 ½teaspoonsbaking powder
1 ½ -2cupsblueberriesfresh or frozen
Coarse sugar for toppingoptional
Preheat oven to 375F. Line or grease your muffin tin according to how many muffins you plan to make (you’ve read the notes, right?).
In a bowl, whisk together the coconut oil, neutral oil, and plant milk until combined. Whisk in chia egg + extract (if using). Set aside.
Measure the flour + starch, then add the white sugar, baking powder and salt. Stir together until well-mixed. Add to bowl of wet ingredients and fold together. Gently stir in blueberries.
Divide batter among your prepared muffin tin(s). Sprinkle some coarse sugar over the top for a little extra sparkle.
Bake until golden, and a toothpick inserted into middle comes out clean. Depending on what size you’ve made the muffins and whether you are using fresh or frozen berries, this will take between 20 minutes (for smaller muffins) to 38-42 minutes (if you make 6 giant). Check after 20 and then check at 5 minute intervals. Cool in pans for 15 minutes before removing. Muffins will be delicate when they are piping hot!
Serve with fresh coffee, preferably black, just like you’d get at a bakery!
This recipe makes 6-8 muffins (or 12 muffins if you are OK with them being on the small size) using a standard-sized muffin tin. The ideal is probably 8 but I usually make 6 and overflow them a bit.
Blasphemy: I prefer frozen wild (or low-bush) blueberries. I use 1.5 cups. If you are going to make 8-12 muffins, use two cups. Frozen are fine, don’t thaw first, but do expect the muffins to take a bit longer to bake as the frozen berries cool the batter.
If you aren’t into a lot of jabber, skip to the recipe–but do read the notes! They are important!
I’m not, for even a second, going to claim these are world’s best or perfect, because my taste in chocolate chip cookies is finicky. Finicky as, yeah. BUT I’ve stuck by these for over three months so we are definitely serious.
So, here’s what these have going for ’em:
Made from 100% whole-grain oat flour, they are probably as healthy as you are going to get and still be left with a bona fide chocolate chip cookie. They are dairy-free, egg-free, annnnnd even gluten-free (be sure to use gluten-free oat flour).
They also have options: I like the thin + chewy pairing (today, at least) but they can certainly be thick + chewy, just follow the tips in the directions.
Flaky sea salt is option but highly, highly recommended.
To make the cookies a thicker–just give them some extra mixing time to incorporate more air + body into the dough.
Pet peeve: having to flatten cookies before baking. No need here! Scoop and go. Strategically place a few chocolate chips on top to ensure picture-perfect beauties, and add a pinch of flaky salt.
Take it from me (and see above), I am not a big fan of following recipes…but to ensure the best results, I wouldn’t stray too far unless you are in the mood for adventure. Chia-egg naysayers, I am looking at you: the chia egg gave the best texture as oat flour can be crumbly. None of the other egg substitutes trialed yielded the same chewiness.
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100% whole-grain + plant-based, yet still authentic
3.5Tablespoonsneutral oillike sunflower or grapeseed
1cupbrown sugarlight preferred
2chia eggs2 Tablespoons ground chia mixed with 6 Tablespoons warm water, let stand two minutes
8ouncessemi-sweet chocolate chips
Extra chocolate chips
Flaky sea salt
Preheat oven to 350F, and line baking sheets with parchment paper.
Combine coconut oil, water, neutral oil, and sugars in bowl of stand mixer. Mix together with paddle attachment for 1 minute for thin cookies, or 3 minutes for thicker cookies. It should gain body and look much like creamed butter/sugar. Add chia egg to mixture and beat another 1 minute, or 2 more minutes if you are going for thicker cookies. Add vanilla and incorporate.
Pour in oat flour, baking soda, and salt. Mix briefly to thoroughly blend, or mix for 1 minute for thick cookies. Stir in chocolate chips with spatula. If dough seems thin, let stand 5-10 minutes as oat flour will absorb liquid.
Divide dough by tablespoons or 2-3 tablespoon scoop for big cookies. Space cookies about 3 inches apart, or 4 inches for larger. Arrange a few extra chocolate chips atop mounds of dough and sprinkle with flaky salt. Bake for 10-11 minutes for tablespoon-size cookies, or about 13-14 for larger cookies. Cookies will puff in the oven, but fall as they cool. Remove from oven and let cool 5-10 minutes before transferring from pan.
These cookies are whole-grain and will dry out so store in air-tight container; they stay fresh about 3-4 days.
I don’t recommend making your own oat flour in a blender for this recipe–texture won’t be right. Grind chia to semi-fine powder in coffee grinder before making your chia eggs. Measurement of chia is once it’s ground. Dough may be refrigerated before baking–this tends to result in thinner cookies.