Blueberry muffins are wonderful. They are sweet, fluffy, and so decadent with pungent bursts of tart berry flavor from the blueberries folded into a soft, buttery cake-like texture. These mixed berry muffins incorporate vibrant and sweet berries along with delicious flavors and textures.

Mixed Berry Muffins [Vegan]


Cooking Time




Dry Ingredients

  • 1 & 1/2 cups all-purpose gluten-free flour
  • 1/2 cup coconut flour
  • 1/4 teaspoon salt
  • 2 teaspoons baking powder

Wet Ingredients

  • 1/2 cup oil
  • 1 cup unrefined sugar
  • 2 tablespoons ground flaxseed + 6 tablespoons water
  • 4 tablespoons applesauce
  • 1 tablespoons vanilla extract
  • 1/2 cup almond milk
  • 1/2 cup water
  • 2 cups frozen berries


  1. Preheat oven to 375ºF and prepare a muffin pan. Add ground flax and water to a cup, mix completely and set aside for 10 minutes. Assemble the wet ingredients into a medium-sized mixing bowl and mix, incorporating all the ingredients. Add cup of flax and water to the ingredients and mix until combined into the other ingredients.
  2. Add the dry ingredients on top of the wet, and mix these together until a batter forms. Add frozen berries to the batter and mix until just combined. Add batter to a muffin pan, filling the cups slightly above the line of the pan. Top with additional sugar crystals and bake for around 30 minutes.