Healthy Vegan Blueberry Chocolate Chip Muffins - Running on Real Food

Chickpea Flour Blueberry Muffins

  • Author: Deryn Macey
  • Prep Time: 10 mins
  • Cook Time: 32 minutes
  • Total Time: 42 minutes
  • Yield: 12 1x
  • Category: Snack
  • Method: Baking
  • Cuisine: American
  • Diet: Vegan

These yummy blueberry muffins are made with brown rice and chickpea flour for a gluten-free alternative to traditional muffins.




  1. Pre-heat over to 350 degrees.
  2. Mix the chia seeds and water in a small bowl and set aside.
  3. Mix the flours, sugar, baking powder and salt together in a large bowl.
  4. Add the milk, vinegar and melted coconut oil to the chia seeds and mix to combine.
  5. Create a well in the middle of the dry ingredients and pour the wet ingredients into the hole. Add the blueberries and chocolate chips as well.
  6. Gently fold together until “just mixed.” It’s okay if there are still a few dry spots of flour. Do not over mix the batter.
  7. Spoon the batter into a muffin tin either lined with paper cups or sprayed with a bit of non-stick cooking spray. Divide the batter evenly amongst 12 cups.
  8. Bake for 32 minutes.
  9. Remove from the oven, let sit for 2 minutes, then gently lift out each muffin and place on a cooking rack to cool.


  • If you prefer, you can replace the brown rice flour and chickpea flour with 2 cups of whole-wheat flour. They won’t be gluten-free but they’ll still be delicious.
  • The coconut sugar can be substituted with turbinado/raw cane sugar, cane sugar or sucanut.


  • Serving Size: 1
  • Calories: 207
  • Sugar: 14 g
  • Fat: 7 g
  • Carbohydrates: 32 g
  • Fiber: 4 g
  • Protein: 4 g

Keywords: chickpea flour muffins, gluten-free vegan blueberry muffins