We struggled for a while (don’t ask how long) to find vegan, gluten-free blueberry muffins. Friends, not any more! We present you with fluffy, delicious, exquisitely soft blueberry muffins that are undetectably gluten-free and vegan after multiple iterations of testing and debugging.
They only only one bowl and a few easy ingredients, yet they are brimming with blueberries. They are the ideal tea or coffee companion, and they will impress everyone you share them with! Let us demonstrate how it’s done!
Gluten free vegan blueberry muffins preparation
*Preparing flax eggs, an egg-free, fiber-filled method to keep the muffins from collapsing, is the first step in making these one-bowl blueberry muffins. The typical sweetness of cane sugar, the richness of vegan butter, and the constant addition of vanilla come next. The acidic substance that assists in baking soda activation is vegan “buttermilk,” which is simply dairy-free milk mixed with lemon juice.
*Coconut sugar can be used in place of cane sugar to keep these muffins organically sweetened; however, it gives the food a darker hue and a more wholesome flavour.
After that, we add the dry ingredients while using a hand mixer to incorporate more air into the batter and produce muffins that are especially light and fluffy.
*Almond flour provides a crumb texture, potato starch keeps the muffins light and fluffy, and brown rice flour provides structure in the gluten-free flour trio. Sea salt enhances flavour while baking soda and baking powder offer lift.
*Then we generously fold in blueberries (because if they aren’t brimming with blueberries, are they still blueberry muffins?). not in this area, buddies. Don’t forget to top with more blueberries.
*Then, after baking these gorgeous things until they are golden and fluffy, we let them cool completely so that the flours can absorb any extra moisture (a crucial step for gluten-free breads and muffins!).
These blueberry muffins are sure to be a hit with you! They’re:
*Traditional Fluffy + Lightly moist
Blueberries bursting with flavour, perfectly sweet, and unmistakably vegan and gluten-free!
*Take advantage of them as a healthier dessert, portable snack, or delicious start-of-the-day treat with coffee or tea. Extra credit? The 5 grammes of protein in each muffin will help counteract the sluggish sensation you might have after eating a more traditional dessert and experiencing a blood sugar fall.
Ingredients
*2 Tbsp flaxseed meal
*5 Tbsp water
*3/4 cup plain unsweetened dairy free milk
*1 Tbsp lemon juice
*organic cane sugar, one-third cup (or sub coconut sugar, but the muffins will be darker and taste more wholesome)
*1/4 cup melted vegan butter (we like Miyoko’s or Earth Balance)
*1 ½ tsp vanilla extract
*2 ¼ cups almond flour
*3/4 cup potato starch
*1/3 cup brown rice flour
*2 tsp baking powder
*1/2 tsp baking soda
*3/4 tsp sea salt
*1 ¼ cups fresh blueberries
Instructions
1.Set a regular muffin pan with paper baking cups inside and preheat the oven to 375 degrees F (190 degrees C). (We have discovered that unbleached, brown paper liners work best; they don’t adhere to the muffins when removed.)
2. The flax eggs should be made by putting flaxseed meal and water in a medium mixing basin, and left to gel for 5 minutes. Add the lemon juice after measuring out your dairy-free milk. Gently stir, then leave to curdle.
3.Use a hand mixer to quickly blend the sugar and flax eggs together. Then stir in the melted butter and vanilla. Mix again before adding the milk and lemon mixture.
4.The liquid components are mixed once more with a hand mixer after the addition of the almond flour; the remaining ingredients, minus the blueberries, are then added. The mixture ought to be both fluffy and thick. Place a tiny amount of plain batter (about 2 tsp) in the bottom of each muffin tray and smooth it out before adding the blueberries. The blueberries won’t sink to the bottom and become soggy as a result of this.
5.When you have batter in the bottom of every muffin tray, add 1 cup (160 g) of the blueberries to the remaining mixture, saving 1/4 cup (40 g) for the tops of the muffins. To equally distribute the blueberries, gently fold and jiggle the batter.
6.Spread the remaining batter evenly among the muffin tins, and then top each with 1/4 cup (40 g) of the remaining blueberries by pressing them into the top of the muffins so they don’t protrude. For an optional sweet and sparkling topping, sift some cane or turbinado sugar over the muffin tops!
7.A toothpick put into the centre of a muffin should come out clean or with very few crumbs after 28 to 35 minutes of baking, and the tops should be softly golden brown. Remove from oven and allow to cool for five minutes in the pan. After that, take from the tin and allow to fully cool on a cooling rack. When the muffins are totally cooled, the wrappers come off more easily and they have the best texture.
8.When muffins have cooled for one to two days at room temperature, four to five days in the refrigerator, or one month in the freezer, they can be kept in an airtight container.
Nutrition (1 of 12 servings)
Serving: 1 muffin Calories: 242 Carbohydrates: 24.5 g Protein: 5.1 g Fat: 14.9 g Saturated Fat:2g Polyunsaturated Fat: 3.6 g Monounsaturated Fat: 8.7 g 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.