Blueberry Maple Grunt (plant-based, gluten-free)

5 from 5 votes
Blueberry grunt is a quick and fun dessert or breakfast to make.
It’s basically like a giant blueberry-upside down muffin that you make in a pan on the stove. Or like a steamed fruit cobbler.
Blueberry sauce + dumplings + coconut yogurt = happy smiling tummies.
For today's inspiration, here's something my British Grandma used to tell me in hard times:
"Life gives you challenges in proportion to your strength."
If times get tough, we get stronger to meet them.
Wishing you an extra dose of strength today, whatever you're experiencing.
I made this as part of the showstopper challenge from the great British bake-off, season 1, episode 4 (pudding week!)
The task was to make 3 kinds of pudding: bread, crumble, and suet. I changed the suet pudding to a steamed pudding because suet is gross. All the recipes will be posted here if you want to give them a try.
Great British Bakeoff Vegan: Season 1, Episode 4, Showstopper
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Course Breakfast, Dessert
Cuisine Canadian
Keyword berries, fruit, GBBO, gluten-free, plant-based, season1, showstopper


Blueberry sauce

  • 4 cups frozen blueberries
  • ½ cup coconut sugar (optional)
  • 1 Tbsp lemon juice


  • 1 ½ cups gluten-free oat flour (I just grind up oats in my food processor)
  • ¼ cup tapioca flour
  • 1 ½ Tbsp coconut sugar
  • ½ Tbsp baking powder
  • ½ tsp baking soda
  • ½ tsp salt
  • ¼ cup chilled vegan butter or margarine
  • 1/2-3/4 cup soy milk, depending on how finely ground the oat flour is (start with 1/2 cup and see if the biscuit dough is too dry)


  • Coconut yogurt garnish
  • Maple syrup to pour on top (optional)


  • Make the blueberry sauce: In a large pan, mix blueberries, coconut sugar, and lemon juice. Bring to a boil. Then reduce heat to medium-low and simmer until berries soften, about 3 minutes.
  • Make the dumplings: In a large bowl, mix the flours, coconut sugar, baking powder, baking soda, and salt. Rub the butter or margarine in with your fingers until the mixture looks like fine crumbs. Add the soy milk and stir just until combined.
  • Drop tablespoonfuls of the dumpling batter on top of the blueberry mixture in the pan. Cover this with a lid that’s buttered on the inside, so the dumplings won’t stick to it. Keep the heat low enough to just bubble but not boil disruptively. Simmer until dumplings have steamed and are dry/firm to touch, about 15 mins.
  • Scoop your blueberry grunt into bowls and serve topped with coconut yogurt and maple syrup. Enjoy!
Did you make this? Tag @maitricooks on Instagram and leave a rating in the comments below. Lots of love! 
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