Gluten Free Blueberry Muffins
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
Preheat oven to 400
Add all dry ingredients, reserving 1 tsp baking powder in a small bowl and combine.
In a separate bowl, combine oil and yogurt alternative.
Add almond milk and remaining tsp of baking soda to yogurt mixture, whisk to combine.
Add dry ingredients 1/4 cup at a time, stirring to combine into a thick batter.
Fold in blueberrries until *just* combined.
Spoon batter into lined or greased muffin tin.
Sprinkie tops with raw sugar.
Bake 15-20 minutes (test with a wooden skewer for done-ness).