Gluten-free vegan blueberry rosemary muffins with streusel tops, one split open to show a moist crumb studded with blueberries, garnished with fresh rosemary
July 7, 2026 · 4 min read

Blueberry Rosemary Muffins

A staff-favorite gluten-free, vegan muffin — sweet blueberries and maple with just enough fresh rosemary for a subtle, savory lift.

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There are a handful of recipes we come back to again and again at Sensible Edible, and this one has quietly become a staff favorite. Blueberry muffins are a classic for a reason, but the rosemary is what makes people stop and ask what’s in them. It’s subtle, but just enough to add a savory, herbal lift that plays off the sweet blueberries and maple. Paired with our gluten-free, vegan flour blend, these bake up tender, moist, and never gummy.

Six blueberry rosemary streusel muffins in a metal muffin tin, each topped with a sprig of fresh rosemary, on a styled table with dried flowers and eucalyptus

The oat flour softens the crumb and cuts the grittiness you sometimes get from an all-rice blend, and a small amount of sunflower lecithin makes a big difference by holding the oil and plant milk together for a richer, longer-lasting moist texture. Toss your blueberries in a little of the dry mix before folding them in, and they won’t sink to the bottom.

Here’s the recipe we use. Enjoy — and let us know if you bake them.

Blueberry Rosemary Muffins

Yield

12 muffins

Prep time

15 min

Bake time

20–25 min

Tender, moist, and never gummy — sweet blueberries and maple with a subtle, savory lift from fresh rosemary.

A single blueberry rosemary muffin in a brown paper liner, close up, with a crumbly streusel top and a sprig of fresh rosemary

Equipment

  • Mixing bowls
  • Whisk
  • Spatula
  • Muffin tin

Ingredients

Dry

  • 200 g rice flour
  • 100 g oat flour
  • 95 g potato starch
  • 65 g tapioca flour
  • 262.5 g cane sugar
  • 1 tsp xanthan gum
  • 1.25 tbsp baking powder
  • ¼ tsp baking soda
  • ⅜ tsp salt
  • 1.5 tsp fresh rosemary, finely chopped

Wet

  • 212.5 g oat milk
  • 150 g sunflower oil
  • 100 g coconut yogurt
  • 37.5 g maple syrup
  • 17.5 g apple cider vinegar
  • 15 g vanilla extract
  • 4 g sunflower lecithin

Extras

  • 187.5 g blueberries
Blueberries piled on pale muffin batter in a glass bowl, ready to be folded in, beside a rolling pin and spatula

Steps

  1. Preheat oven to 375°F (190°C) and line a muffin tin.
  2. Whisk all dry ingredients together, making sure the rosemary and leavening are evenly distributed.
  3. In a separate bowl, whisk the wet ingredients until smooth. (If using liquid lecithin, blend it into the oil first.)
  4. Pour wet into dry and mix just until no dry streaks remain — don’t overmix.
  5. Toss the blueberries in a spoonful of the dry blend, then gently fold them in.
  6. Divide into the muffin tin and bake for 20–25 minutes, until golden and a toothpick comes out clean.
  7. Cool in the pan for 10 minutes before transferring.
Unbaked blueberry muffin batter portioned into a lined muffin tin, dotted with blueberries and flecks of rosemary
Bakery-style streusel muffins fresh from the Sensible Edibles kitchen, on a plate with a bowl of chocolate chips
Products

Vegan & gluten-free muffins fresh from our bakery

Skip the baking and get the same tender, moist, bakery-style crumb from our 100% vegan and gluten-free kitchen.

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