Thrive

Everyday Dairy Free Living

Vegan and Gluten-Free Blueberry Muffins

June 24, 2016
By: of Thrive
Prep 10 min
Cook 20 min
Yield 12 Large

You know what they say: when life gives you blueberries, make Vegan and gluten-free blueberry muffins. At least that’s what we say.

Directions

You know what they say: when life gives you blueberries, make Vegan and gluten-free blueberry muffins. At least that's what we say.

  1. Preheat your oven to 400 degrees and add muffin liners to a muffin tin with 12 wells.
  2. Except for 1 tsp. of baking powder, add all dry ingredients to a small mixing bowl and whisk to combine.
  3. In a separate, large mixing bowl, whisk the oil and Coconutmilk Yogurt Alternative together.
  4. Add the Almondmilk and 1 tsp. of Baking Powder to the oil/yogurt mixture then whisk to combine.
  5. Slowly incorporate the dry ingredients to the wet until a stiff batter forms (you may need additional Almondmilk as necessary to make it workable)
  6. Fold in the blueberries using a spoon or spatula until just combined.
  7. Spoon the batter into each liner until almost full.
  8. Garnish the tops with a sprinkle of turbinado sugar before baking (optional).
  9. Bake at 400 degrees for 15-22 minutes or until golden brown.
  10. Allow to cool for 10-15 minutes before removing from the tin and serving.

You know what they say: when life gives you blueberries, make Vegan and gluten-free blueberry muffins. At least that's what we say.

Enjoy!

– The So Delicious Dairy Free Team

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Reviews & Comments

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    1. Regular flour should work just fine, Bevin! We’d recommend starting out with a bit less flour though (maybe 1 1/2 C.). The batter won’t need to be quite as thick if your recipe contains gluten. With this adjustment, baking time might be an additional 2-5 minutes as well. Good luck and please let us know how they turn out!

  1. Made these today with just coconut milk (no yogurt substitute or almond milk, which I’m sure would also be good). I used Authentic Foods GF flour, fresh blueberries and some frozen blackberries (not enough blueberries) and regular sugar. My husband said these were very good and I agree. I also dusted tops with cinnamon sugar and a touch of nutmeg before cooking. I would make these again and try with yogurt (I don’t have to be vegan, I just like to be GF) etc. Thanks for the recipe, very good for GF.

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