Gluten-free, egg-free / eggless Heart- shaped Blueberry Muffins

Hi everyone, I was dying to try out my new heart-shaped muffin cases, and thought, what better recipe than traditional blueberry muffins! And by traditional I mean, of course, without the gluten, eggs..and in this recipe, the butter!

These muffins are bursting with blueberries and taste delicious. I used coconut oil which gives the muffins a nice coconut-y taste, however the mixture can get a bit stiff when the coconut oil starts to harden. You could use butter or another vegetable oil if you didn’t want to use the coconut oil. Enjoy!


Blueberry Muffins:

Yields 8 heart muffins/regular muffins

  • 1/4 cup coconut oil
  • 1/2 cup sugar
  • 1 tbs ground flaxseed + 3 tbs water
  • 1/2 teaspoon vanilla
  • 1 teaspoon baking powder
  • 1/8 teaspoon salt
  • 1 cup my gluten free flour (recipe here)
  • 1/4 cup milk of choice (almond, soy, dairy)
  • 1 1/4 cups fresh or frozen blueberries

For Topping

  • 1/2 tablespoon sugar, mixed with
  • 1/8 teaspoon cinnamon


  1. Heat oven to 375° or 190 degrees celsius.
  2. Grease 8 regular-size muffin cups (or heart shaped ones ;)!)
  3. Create flaxegg (mix 1 tbs ground flaxseed + 3 tbs water, and set aside)
  4. In bowl, mix butter and sugar and beat until pale and fluffy.
  5. Add flaxegg.
  6. Beat in vanilla, baking powder and salt.
  7. With spoon, fold in half of flour then half of milk into batter; repeat.
  8. Fold in blueberries.
  9. Spoon into muffin cups and sprinkle topping onto each muffin.
  10. Bake 15 to 20 minutes, until golden brown and springy to touch.

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