• 1 Cup Sweet White Sorgham Flour
  • ½ Cup Quinoa Flour
  • ½ Cup Coconut Flour
  • ½ Cup flax meal
  • ¼ Cup Chia Seeds
  • 1/2 Cup Agave (or ½ cup honey or ½ cup raw sugar)
  • 1 Tablespoon Baking Power
  • ½ Teaspoon Baking Soda
  • 1 Teaspoon Egg-Replacer
  • ½ Teaspoon Salt
  • ¼ Cup Olive Oil (or butter, earth balance buttery spread, melted)
  • 1/2 Cup Soy Yogurt (or buttermilk)
  • 1½ Cup Hemp Milk or Soy Milk (can use Milk)
  • 2 Teaspoons Lemon Extract or 2 Fresh Lemon Juice

A few days back I took my eggless Blueberry Muffins and my gluten free Blueberry Muffins to our local café where I meet up with friends to drink tea. I’ve been working hard all summer to create healthy gluten free products that everyone will enjoy. I had over 15 people take the taste test and try both versions of my muffins. To my delight everyone, no exceptions, loved the gluten free Blueberry Muffins over the Blueberry Muffins made with flour. Enjoy this tasty treat.

Preheat oven to 350º


  1. Mix dry ingredients
  2. Create a well
  3. Pour in the milk, egg-replacer mixture and oil all at once
  4. Stir only to mix and moisten the batter which should be lumpy and not smooth
  5. Use an ice cream scoop to portion      the batter
  6. Bake 20 – 25 minutes until golden
  7. Remove muffins from muffin tin at      once
  8. Serve hot or set on a rack to cool
  9. Should you prepare muffins ahead of      time, wrap them when still slightly warm in plastic wrap to maintain a      soft, fresh product