Bakery-Style Gluten-Free Blueberry Muffins (Dairy-Free, Vegan)
Total Time
35 minutes
Prep Time
10 minutes
Cook Time
25 minutes
Rating
4.5 out of 5 stars
(120)
Ingredients
12 muffins
- 1 1/2 cups gluten-free all-purpose flour
- 1/2 cup almond flour
- 1 cup granulated sugar
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsweetened almond milk
- 1/2 cup vegetable oil
- 1 teaspoon vanilla extract
- 1 tablespoon apple cider vinegar
- 1 cup fresh blueberries
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Preparation
Step 1
Preheat the oven to 350°F (175°C). Line a muffin tin with paper liners.
Step 2
In a large bowl, whisk together the gluten-free all-purpose flour, almond flour, sugar, baking powder, baking soda, and salt.
Step 3
In a separate bowl, combine the almond milk, vegetable oil, vanilla extract, and apple cider vinegar.
Step 4
Pour the wet ingredients into the dry ingredients and mix until just combined.
Step 5
Gently fold in the fresh blueberries.
Step 6
Divide the batter evenly among the muffin cups, filling each about three-quarters full.
Step 7
Bake in the preheated oven for 25-30 minutes or until a toothpick inserted into the center of a muffin comes out clean.
Step 8
Allow the muffins to cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
Step 9
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Chef's notes
For a variation, try adding a teaspoon of lemon zest to the batter for a hint of citrus flavor.
These muffins can be stored in an airtight container at room temperature for up to 3 days.
