There’s nothing quite like a freshly baked blueberry hemp muffin straight out of the oven — warm, soft, and bursting with flavour. These nut-free, gluten-free, super-healthy, and yummy Blueberry Hemp Muffins have quickly become a staple in my kitchen, and I’m excited to share them with you!
What makes them extra special? I’ve added hemp hearts, which give each bite a boost of plant-based protein, healthy fats, and minerals. Combined with antioxidant-rich blueberries and wholesome gluten-free flours, these muffins are not only delicious but also nourishing for the whole family.
Why You’ll Love These Muffins
- Blueberries: Packed with antioxidants, vitamin C, and fibre, they support your immune system, help fight inflammation, and are wonderful for skin health. I love using wild blueberries because they’re extra flavourful and nutrient-dense.
- Hemp Hearts: A powerhouse of plant-based protein and omega-3 and omega-6 fatty acids. They help keep you feeling satisfied, balance hormones, and support glowing skin and strong hair.
- Gluten-Free Baking: These muffins are made with brown rice flour and oat flour, which are naturally gluten-free, fibre-rich, and easy to digest. Even if you don’t avoid gluten, it’s a great way to add variety to your diet.
And the best part? These muffins are soft, fluffy, and lightly sweetened with maple syrup. Perfect for breakfast, school lunchboxes, or an afternoon snack with tea.
For this recipe, I used wild blueberries because I bought a large batch of them in August. I have many freezer bags full so that I can use them all fall and winter long. There will be many Wild Blueberry Pancakes and healthy muffins in my future. But yes, you can definitely make these muffins with their larger cousin, cultivated blueberries, and they will be just as tasty!
Breakfast & Brunch
Blueberry Hemp Muffins
PrintIngredient
- 1 cup brown rice flour
- 1/2 cup oat flour
- 1/3 cup hemp hearts
- 1 tsp baking powder
- 1 tsp baking soda
- 1 tsp cinnamon
- 1 1/2 cups wild blueberries
- 2 eggs, whisked*
- 1/2 cup maple syrup
- 3 tbsp melted coconut oil
- Preheat oven to 350°F (180°C). Line or grease a muffin tin.
- In a large bowl, mix dry ingredients: brown rice flour, oat flour, hemp hearts, baking powder and baking soda, and cinnamon.
- In a smaller bowl, whisk together blueberries, eggs, maple syrup & coconut oil.
- Combine wet + dry, mix until smooth. Divide batter evenly between 12 muffin cups. Bake 20–24 mins, until golden + a fork comes out clean.
- Keep in the fridge for up to 5 days or in the freezer up to 3 months.
Makes 12 muffins *The best flax vegan substitute for two eggs is: 2 tablespoons ground flaxseed + 6 tablespoons warm water, let sit for 10 minutes and then combine.
If you love using blueberries in recipes, be sure to check out my Wild Blueberry Pancakes!
I hope you enjoy these Blueberry Hemp Muffins as much as my family does! They’re one of those recipes that disappear quickly in our house, which is always a good sign. Whether you bake them for breakfast, snacks, or school lunchboxes, you’ll love how nourishing and satisfying they are.
If you make them, I’d love to hear what you think — leave me a comment below or tag me on Instagram @joyoushealth so I can see your beautiful muffins!
Happy baking,
Joy
12 thoughts on “Blueberry Hemp Muffins (Nut-Free & Gluten-Free!)”
Hello Joy
Looking forward to baking the blueberry hemp muffins. Can I replace the brown rice flour with all oat flour or with any other flour. ? Thank you again !
Yes that should work, it might make them a little dryer in consistency, so you may need to add some more moisture because oat flour tends to be quite dense. You could add more coconut oil or a splash of water. Let me know how you make out. Enjoy!! They are soooo yummy!! A big hit over here.
Hi Joy,
You have an asterisk next to 2 eggs, whisked* but there is no explanation as to why there is an * anywhere in the the instructions or Notes section. Can you elaborate why there’s an asterisk next to it please? Thanks so much.
Hi Annie, I’ve tried updating the recipe but there seems to be a weird glitch. The asteriks refers to the egg substitute. Here is the info: *The best flax vegan substitute for two eggs is:2 tablespoons ground flaxseed + 6 tablespoons warm water, let sit for 10 minutes and then combine.
Sorry for the confusion!
Thanks so much!
I have been eyeing this recipe for so long and today was the day when I realized I had all ingredients except for coconut oil. I did part melted butter and part avocado oil. Well!! I was totally impressed how well they turned out! DELICIOUS!! Oh, I forgot to mention I added a whole zested lemon.
Can I use frozen blueberries? Do I defrost them?
Yes thaw them and then drain the excess juice. Enjoy!
Can I sub almond flour or coconut flour for the brown rice flour?
Almond flour would be an easier sub than coconut but you might need to adjust the liquid. Let me know how it turns out!
I made these muffins for the second time. I added a little vanilla this time with orange zest from half of a large orange. The smell while baking was intoxicating. My husband wanted some nuts so I put pecan pieces on half of the muffins.
Those are great additions! Thanks for the suggestion, I might add the same!