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How to make Ulu Hye's

Plant Based Blueberry Muffins

A classic muffin recipe, right here. Plant based blueberry muffins – you really can’t go wrong with these!

We’ve teamed up with the amazing girls at @thefitfeast who’ve created this recipe. Be sure to check out their Instagram and website for recipe inspo!

Some muffin recipes can be quite dense and heavy, but we love these muffins because they are light, yet packed full of flavour.

This recipe uses a combination of oat flour and almond flour. We LOVE baking with oat flour. If you haven’t tried baking with it before, do yourself a favour and give it a go. You will never feel the need to use wheat flour again. If you are gluten free, you can sub the oat flour for buckwheat flour or add extra almond meal.

Enjoy these. We sure did!


Dry Ingredients
  • 1 C almond meal
  • 1 C oat flour
  • 2 tsp baking soda
  • 1 tsp cinnamon
  • Pinch of salt
Wet Ingredients
  • 2 chia eggs (2 tbsp chia seeds, 6 tbsp water)
  • 1/3 C maple syrup
  • 1 teaspoon vanilla extract
  • 1/2 C nut milk (made using our Nut Mylk Base)
  • 1 tbsp olive oil
  • 1 tbsp apple cider vinegar
  • 1 C frozen blueberries 



Combine dry ingredients in a bowl

Combine wet ingredients (except blueberries) in a separate bowl

Mix dry ingredients to wet and stir until just combined

Mix through blueberries

Pour mixture evenly into muffin tray (you can use a little oil to grease if your tray is not non-stick)

Bake for 25 mins on 180°C

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