Vegan, gluten-free blueberry muffins eluded us for a while (don’t ask how lengthy…). However not anymore, pals! After a number of rounds of testing and troubleshooting, we current you with fluffy, candy, completely tender blueberry muffins which might be undetectably gluten-free and vegan.
They’re bursting with blueberries and are available collectively shortly with easy elements in simply 1 bowl. They’re the proper companion for coffee or tea and can wow anybody you share them with! Allow us to present you the way it’s achieved!
Learn how to Make Gluten-Free Vegan Blueberry Muffins
These 1-bowl blueberry muffins begin with making flax eggs for an egg-free, fiber-filled solution to forestall the muffins from crumbling. Subsequent we add cane sugar for traditional sweetness, vegan butter for richness, and vanilla as a result of all the time. Vegan “buttermilk” (a.okay.a. dairy-free milk + lemon juice) is the acidic liquid that helps activate the baking soda.
In case you’d desire to maintain these muffins naturally sweetened, coconut sugar works instead of cane sugar, but it surely lends a darker colour and extra healthful taste.
Subsequent, we combine within the dry elements utilizing a hand mixer, which creates extra air within the batter, resulting in further mild and fluffy muffins.
The gluten-free flour trio consists of almond flour for a crumb texture, potato starch to maintain the muffins mild and fluffy, and brown rice flour for construction. The baking soda and baking powder create carry and sea salt provides taste.
We then stir in a beneficiant quantity of blueberries (as a result of are they even blueberry muffins in the event that they aren’t bursting with blueberries?! Not round right here, pals.). Don’t skip the additional blueberries on high.
Lastly, we bake these beauties till golden brown and fluffy and allow them to cool totally to permit the flours to absorb any extra moisture (an necessary step for gluten-free breads and muffins!).
We hope you LOVE these blueberry muffins! They’re:
Gentle + fluffy
Bursting with blueberries
& Undetectably gluten-free & vegan!
Get pleasure from them as a more healthy dessert, on-the-go snack, or candy morning deal with with coffee or tea. Bonus factors? Every muffin comprises 5 grams of protein, which may also help offset the sluggish feeling you would possibly get when your blood sugar crashes after a extra traditional candy.
Extra Vegan + Gluten-Free Muffin Recipes
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Servings 12 (Muffins)
- 2 Tbsp flaxseed meal (floor flax seeds // to make flax eggs*)
- 5 Tbsp water (to make flax eggs*)
- 3/4 cup plain unsweetened dairy-free milk (we used almond)
- 1 Tbsp lemon juice
- 1/3 cup natural cane sugar (or sub coconut sugar, however the muffins shall be darker and style extra healthful)
- 1/4 cup melted vegan butter (we like Miyoko’s or Earth Stability)
- 1 ½ tsp vanilla extract
- 2 ¼ cups almond flour
- 3/4 cup potato starch (NOT potato flour)
- 1/3 cup brown rice flour
- 2 tsp baking powder
- 1/2 tsp baking soda
- 3/4 tsp sea salt
- 1 ¼ cups recent blueberries (DIVIDED)
Preheat oven to 375 levels F (190 C) and line a normal muffin tin with paper baking cups. (We discover the unbleached, brown paper liners work finest — they don’t keep on with the muffins when peeled away).
In a medium mixing bowl, put together the flax eggs by combining flaxseed meal and water, and put aside to gel for five minutes. Measure out your dairy-free milk, and add the lemon juice to it. Gently stir and put aside to curdle.
Add the sugar to the flax eggs and use a hand mixer to beat briefly to mix. Then add the melted butter and vanilla and blend once more. Add the milk/lemon combination and blend as soon as extra to mix.
Add the almond flour to the liquid elements and blend once more utilizing the hand mixer, then add all remaining elements besides the blueberries, and blend one remaining time. The combination needs to be thick but fluffy. Earlier than including the blueberries, place a small quantity of plain batter within the backside of every muffin tin (~2 tsp) and unfold it out. This may assist forestall the blueberries from sinking to the underside and making your muffins soggy!
As soon as all of your muffin tins have batter on the underside, add 1 cup (160 g) of the blueberries to the remaining batter, setting 1/4 cup (40 g) of blueberries apart for the tops of the muffins. Gently fold and blend the batter to evenly distribute the blueberries.
Evenly divide the remaining batter between the muffin tins, after which high the muffins with the remaining 1/4 cup (40 g) of blueberries, urgent them into the highest of every muffin in order that they don’t stick out. Optionally, sprinkle the tops of the muffins with cane or turbinado sugar for a candy and sparkly topping!
Bake for 28-35 minutes, or till a toothpick inserted into the middle of a muffin comes out clear, or with only a few crumbs, and the tops are flippantly golden brown. Take away from oven and let cool within the tin for five minutes. Then take away from the tin and let cool utterly on a cooling rack. The wrappers peel away extra simply and the muffin texture is finest when utterly cooled.
As soon as cooled, muffins will hold in an hermetic container at room temperature for 1-2 days, within the fridge for 4-5 days, or within the freezer for 1 month.
*Loosely tailored from Baked to Perfection by Katarina Cermelj.
*Diet data is a tough estimate calculated with Earth Stability buttery sticks.
Serving: 1 muffin Energy: 242 Carbohydrates: 24.5 g Protein: 5.1 g Fats: 14.9 g Saturated Fats: 2 g Polyunsaturated Fats: 3.6 g Monounsaturated Fats: 8.7 g Trans Fats: 0 g Ldl cholesterol: 0 mg Sodium: 335 mg Potassium: 196 mg Fiber: 3.2 g Sugar: 8.3 g Vitamin A: 175 IU Vitamin C: 2 mg Calcium: 130 mg Iron: 1 mg