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Blueberry Sweet Pecan Muffins

Blueberry Sweet Pecan Muffins
Blueberry Pecan Muffins
Print Recipe

Blueberry Pecan Muffins

Prep Time10 mins
Cook Time25 mins
Total Time35 mins
Keyword: blueberry, maple syrup, pecans
Servings: 12 muffins


  • large bowl
  • measuring spoons
  • spatula
  • whisk
  • muffin tins
  • measuring cups


Dry Ingredients

  • 2 cups sweet gluten free flour blend, our recipe
  • 1 tbsp flax meal
  • 2 tsp baking powder
  • ½ tsp guar gum,
  • ½ tsp sea salt

Wet Ingredients

  • 2 egg replacer, 1 tsp psyllium husk & ½ cup water
  • 2 tbsp coconut sugar
  • 1 tbsp lemon juice
  • 2 tbsp olive oil
  • cup vanilla oat milk/plant milk

Stir in last

  • 1 cup fresh blueberries
  • ½ cup sweet pecans, broken up our recipe
  • 3 tbsp maple syrup



  • Preheat oven to 400 F or 375 on convection bake.
    Prepare muffin tins with liners or grease them.
    Break the sweet pecans in half or in thirds.
    Prepare the egg replacer and whisk to combine.
    Add lemon juice to plant milk to 'curdle'
    Blueberry Pecan Muffins

Combine dry ingredients.

  • Add sweet gluten free flour blend, flax meal, guar gum baking powder, and salt to a large bowl and whisk to remove lumps
    Blueberry Pecan Muffins

Combine wet ingredients

  • Measure sugar, 'curdled' milk, egg replacer and olive oil into a smaller bowl and whisk to combine

Combine & Stir

  • Pour wet ingredients into dry ingredients and stir together with a spatula.
    Add blueberries, maple syrup and Sweet pecans and stir to evenly distribute.
    Blueberry Pecan Muffins


  • Portion with an ice cream disher into prepared muffin tins.
    Bake in oven @ 375 F for convection or 400 F for regular oven.
    Test for doneness at 20-25 minutes by pressing down on them. They should spring back.
    Blueberry Pecan Muffins

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