Vegan Gluten Free Blueberry Muffins Recipes

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VEGAN BLUEBERRY MUFFINS (GLUTEN-FREE)



Vegan Blueberry Muffins (Gluten-Free) image

The BEST Vegan Blueberry Muffins: moist, light, fluffy, and packed full of sweet, juicy blueberries. They're fuss-free, easy to make and come together in one bowl! They're also gluten-free, refined sugar free and healthy enough for breakfast.

Provided by Rhian Williams

Categories     Breakfast     Dessert

Time 35m

Number Of Ingredients 11

60 g coconut oil ((or sub olive or vegetable oil))
200 ml unsweetened almond milk ((or any other plant-based milk))
2 tablespoons lemon juice (*)
8 tablespoons maple syrup ((or sub any other sweetener))
1 teaspoon vanilla extract
Pinch salt
150 g ground almonds (almond meal) (**)
150 g gluten-free flour blend ((or sub plain flour if not gluten-free))
2 heaped teaspoons baking powder ((ensure gluten-free if necessary))
1/4 teaspoon bicarbonate of soda (baking soda)
100 g fresh blueberries

Steps:

  • Preheat oven to 180 degrees Celsius (350 degrees Fahrenheit).
  • Place the coconut oil in a large bowl and melt over a saucepan of boiling water or in the microwave (skip this step if using any other oil).
  • Once melted, add the milk to the same bowl along with the lemon juice, maple syrup, vanilla, salt and ground almonds.
  • Sift in the flour, baking powder and bicarbonate of soda.
  • Mix well, adding a tiny splash more milk if it's looking too dry.
  • Add the fresh blueberries and fold in gently, to make sure you don't crush them.
  • Transfer the mixture between muffin cases in a muffin tin.
  • Bake in the oven for 20 minutes until risen and an inserted skewer comes out clean.
  • Tastes best when fresh, but keeps covered in the fridge for up to a few days.

Nutrition Facts : Calories 195 kcal, Carbohydrate 21 g, Protein 4 g, Fat 12 g, SaturatedFat 5 g, Sodium 46 mg, Fiber 3 g, Sugar 10 g, ServingSize 1 serving

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