Gluten Free Blueberry Muffins

Print Friendly and PDF
Eu8HpN4Q.jpeg

Ingredients

  • 2 Cups gluten-free flour

  • 3/4 Cup plus 2 Tbsp raw vegan granulated sugar

  • 1/4 Cup brown sugar

  • 3/4 tsp salt

  • 4 tsp baking powder

  • 1/2 Cup oil

  • 6 Tbsp cultured coconut vegan yogurt

  • 1/2 Cup Vanilla non-dairy milk

  • 1 1/2 tsp vanilla extract

  • 1 Cup fresh blueberries

Instructions

  1. Preheat oven to 400

  2. Add all dry ingredients, reserving 1 tsp baking powder in a small bowl and combine.

  3. In a separate bowl, combine oil and yogurt alternative.

  4. Add almond milk and remaining tsp of baking soda to yogurt mixture, whisk to combine.

  5. Add dry ingredients 1/4 cup at a time, stirring to combine into a thick batter.

  6. Fold in blueberrries until *just* combined.

  7. Spoon batter into lined or greased muffin tin.

  8. Sprinkie tops with raw sugar.

  9. Bake 15-20 minutes (test with a wooden skewer for done-ness).

Ratings