Gluten Free And Dairy Free Blueberry Muffins
This Gluten-Free Blueberry Muffin Recipe is my go-to recipe for an allergen friendly dessert or easy breakfast option. It's the perfect grab and go breakfast with simple swaps and a delicious blueberry flavor to start your morning off on the right foot.
Servings: 11 muffins
Calories: 223kcal
Ingredients
- 1 ¾ cup gluten free flour blend with xanthan gum
- 2 tsp baking powder
- pinch of salt
- ½ cup vegan butter
- ⅔ cup granulated sugar or monkfruit sweetener Lakanto sweetner works great in this recipe
- 2 eggs
- 1 tsp vanilla
- ½ cup almond milk
- 1 ¼ cup blueberries
Instructions
- Preheat oven to 350F. Grease the bottom of 11 muffin cups or add muffin liners.
- In a medium bowl whisk together the gluten-free flour, baking powder and salt. Set aside.
- In a separate large bowl using a stand mixer or hand mixer, cream together the butter and sugar. Then beat the eggs in one at a time, then the vanilla.
- Add in the almond milk and then all the dry ingredients.
- If using frozen blueberries, coat the blueberries in a tbsp or two of gluten-free flour so the blue/purple colour doesn't leak too much into the muffins. Then fold the blueberries into the batter.
- Fill all 11 muffin cups up and bake for 28-33 minutes or until golden brown and a toothpick comes out clean.
- Let the blueberry muffins cool in the pan for approximately 5 minutes. Then place on a wire rack to cool a bit longer. ENJOY!
Nutrition
Serving: 1grams | Calories: 223kcal | Carbohydrates: 32g | Protein: 3g | Fat: 10g | Saturated Fat: 2g | Polyunsaturated Fat: 7g | Trans Fat: 2g | Cholesterol: 34mg | Sodium: 115mg | Fiber: 1g | Sugar: 14g