Name: Blueberry Muffins
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Cuisine: American
Ingredients: 3/4 cup plant milk (I used flax milk); 1 teaspoon apple cider vinegar; 2 teaspoons pure vanilla extract; 1 3/4 cup flour (I used Bob’s Red Mill gluten-free 1:1 baking flour); 3 teaspoons baking powder; 1/2 cup light brown sugar; 1/2 tsp salt; 1 cup blueberries (fresh or frozen); 1/2 cup non-dairy blueberry yogurt; 1/4 cup vegan butter; crystal sugar for topping (optional)

Description

These moist, Gluten-Free Blueberry Muffins are perfect for weekend brunch or an easy grab-n-go breakfast during the week! They’re made with gluten-free 1:1 baking flour (affiliate link), light brown sugar, fresh blueberries, dairy-free blueberry yogurt, plant-based butter, and a vegan buttermilk.

Ingredients

Units Scale

3/4 cup plant milk (I used flax milk)
1 teaspoon apple cider vinegar
2 teaspoons pure vanilla extract
1 3/4 cup flour (I used Bob’s Red Mill gluten-free 1:1 baking flour (affiliate link))
3 teaspoons baking powder
1/2 cup light brown sugar
1/2 tsp salt
1 cup blueberries (fresh or frozen)
1/2 cup non-dairy blueberry yogurt
1/4 cup vegan butter
crystal sugar for topping (optional)

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Instructions

Preheat your oven to 375 degrees F.
In a glass measuring cup, pour 3/4 cup plant milk and add the teaspoon of cider vinegar, and vanilla extract and stir. You’ll allow this to sit for about 5 minutes while you prepare the rest of the batter.
In a large bowl, whisk together all the dry ingredients.
Melt the butter, then add to the flour mixture along with all the other wet ingredients, including the blueberries and milk mixture
**NOTE: It is important to let the plant milk “curdle” so don’t rush it 😉 Don’t overmix the batter, but make sure all of the flour is incorporated. The batter will resemble cake mixture.
Spray a muffin tin with oil, then fill each muffin cup and top. With a large cookie scoop, scoop the remaining batter and place it on the tops of each muffin to form the traditional dome shape muffin top. Sprinkle the tops with crystal sugar if desired and bake in the oven for about 25-30 minutes until a toothpick comes out clean and the tops of the muffins begin to turn golden brown.
Allow the muffins to cool, then eat .
**NOTE: the inside of the muffins will still be “gummy” until they are full cooled, but you can eat them warm if you can’t wait! hehe
Store leftover muffins on your counter and cover with a kitchen towel. Eat within a couple days.

Notes

Recipe adapted from Two Raspberries

Prep Time: 10 minutes
Additional Time: 0 hours
Cook Time: 25 minutes
Category: Breakfast
Cuisine: American

Nutrition

Serving Size: 10 muffins