Gluten-Free Vegan Blueberry Muffins Recipe
Serves 12
10 mins prep
25 mins cook
35 mins total
Plump, juicy blueberries dot these scrumptious bakery style gluten-free blueberry muffins that also happen to be dairy-free, vegan and egg-free.
Congratulations!
Save $4 cashback on St Pierre Brioche Burger Buns. Scan QR-code and claim coupon
Claim $4 coupon
Congratulations!
Save $4 cashback on St Pierre Brioche Burger Buns. Scan QR-code and claim coupon
Preheat the oven to 350°F. Spray a muffin tin or line with parchment paper squares. Set aside.
In a large mixing bowl, combine the gluten-free all purposed flour, oat flour, baking powder, baking soda, salt and cinnamon. Mix well.
In another mixing bowl, combine the maple syrup, milk, butter or oil, almond extract and vanilla extract. Whisk the mixture until smooth.
Pour the wet ingredients into the dry ingredients, then mix until a smooth batter forms.
Gently fold the blueberries into the batter.
Spoon 1/4 cup muffin batter into each cavity of the prepared muffin tin. Sprinkle with turbinado sugar, if using.
Bake for 25 minutes or until firm, beginning to turn golden and toothpick inserted in the center of a muffin pulls out clean.
Let cool for at least 10 minutes before serving. Enjoy!
