VEGAN AND GLUTEN-FREE BLUEBERRY MUFFINS

10
20
12

review

print

share

recipe by So Delicious Kitchen

ingredients

2 c. gluten-free all-purpose flour

34 c. cane sugar

13 c. brown sugar

2 tbsp. turbinado sugar

34 tsp. sea salt

4 tsp. baking powder

12 c. avocado oil

6 tbsp. So Delicious Dairy Free Plain Coconutmilk Yogurt Alternative

12 c. So Delicious Dairy Free Organic Vanilla Almondmilk with Cashew

1 12 tsp. vanilla extract

1 c. fresh or frozen blueberries

directions

  1. Preheat your oven to 400° F and add muffin liners to a muffin tin.
  2. Add all dry ingredients, except for baking powder, to a small mixing bowl. Whisk to combine.
  3. In a separate large mixing bowl, whisk the oil and So Delicious Dairy Free Plain Coconutmilk Yogurt Alternative together.
  4. Add the So Delicious Organic Vanilla Almondmilk with Cashew and 1 tsp. of baking powder to the oil and yogurt mixture. Whisk to combine.
  5. Slowly incorporate the wet and dry ingredients together until a stiff batter forms.
  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° F for 15-20 minutes, or until golden brown.
  10. Allow to cool for 10-15 minutes before removing from the tin and serving.