Gluten-Free Vegan Blueberry Muffins Recipe
Total Time
35 minutes
Prep Time
10 minutes
Cook Time
25 minutes
Rating
4.82 out of 5 stars
(11)
Ingredients
12 servings
- 1 cup gluten-free all purpose flour (with or without xanthan gum)
- 1 cup oat flour (certified gluten-free if necessary)
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ¼ teaspoon ground cinnamon
- ½ cup maple syrup
- ½ cup milk of choice (I like to use oat milk)
- ½ cup melted butter or oil of choice (you can use plant-based butter if need be; I like to use avocado oil)
- 1 teaspoon almond extract
- 1 teaspoon vanilla extract
- 1 cup blueberries (fresh or frozen)
- turbinado sugar (optional, for topping)
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Preparation
Step 1
Preheat the oven to 350°F. Spray a muffin tin or line with parchment paper squares. Set aside.
Step 2
In a large mixing bowl, combine the gluten-free all purposed flour, oat flour, baking powder, baking soda, salt and cinnamon. Mix well.
Step 3
In another mixing bowl, combine the maple syrup, milk, butter or oil, almond extract and vanilla extract. Whisk the mixture until smooth.
Step 4
Pour the wet ingredients into the dry ingredients, then mix until a smooth batter forms.
Step 5
Gently fold the blueberries into the batter.
Step 6
Spoon 1/4 cup muffin batter into each cavity of the prepared muffin tin. Sprinkle with turbinado sugar, if using.
Step 7
Bake for 25 minutes or until firm, beginning to turn golden and toothpick inserted in the center of a muffin pulls out clean.
Step 8
Let cool for at least 10 minutes before serving. Enjoy!
Step 9
Save recipe for the next time?
