Blueberry Maple Grunt

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.

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


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!


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.

Chef Maitri Carmichael brings a creative and peaceful energy to every plate. She grew up in Toronto with a British Grandma and an Italian Nonna who showed their love through food, then she moved to the San Francisco Bay Area for 15 years, spending her free time at community farms and zen kitchens. Originally a scientist and biotech entrepreneur, she graduated from the Vegan Chef School in London (2021) and the Raw Food Culinary Academy in Vancouver (2023), and is now settled in Hawaii.

4 responses to “Blueberry Maple Grunt”

  1. maitricookswithlove Avatar

    A fruity and decadent breakfast 🙂

  2. maitricookswithlove Avatar

    Facebook comment from Tamara: omg, this looks to die for.

  3. maitricookswithlove Avatar

    Facebook comment from Sophie: Looks amazing! I’m sure it was delicious ⭐️

  4. maitricookswithlove Avatar

    Facebook comment from Jan: Appreciate your grandmothers wisdom. This looks yummy❤️

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