Gluten Free Blueberry Muffins

Blueberries are native to North America and have been enjoyed for centuries by Native Americans. They are also one of the few fruits native to North America.

This is vegan and gluten free recipe. Dish can be prepared in 50 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 10.

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Medium

Gluten Free Blueberry Muffins

Cooking Method: Baking Cuisine: American, Vegan Courses: Bakery, Breakfast, Gluten free Recipe Keys: Gluten Free Vegan

Difficulty: Intermediate Prep Time 15 min Cook Time 25 min Rest Time 10 min Total Time 50 mins

Servings: 12 Calories: 2160

Best Season: Suitable throughout the year

Ingredients

Servings

• 2 cup Gluten-Free Flour Blend
• 2 teaspoon Baking Powder
• ¹⁄₄ teaspoon Salt
• 1 teaspoon Ground Cinnamon
• ¹⁄₂ cup Coconut Oil
• ¹⁄₂ cup Maple Syrup
• ¹⁄₂ cup Almond Milk
• 1 teaspoon Vanilla Extract
• 1 cup Fresh Blueberries
• 1 tablespoon Turbinado Sugar

Instructions

1. Preheat the oven to 375°F (190°C). Grease a muffin tin.
2. In a large bowl, whisk together the gluten-free flour blend, baking powder, salt, and ground cinnamon.
3. In a separate bowl, mix together the coconut oil, maple syrup, almond milk, and vanilla extract.
4. Pour the wet ingredients into the dry ingredients and stir until just combined. Gently fold in the fresh blueberries.
5. Fill each muffin cup about 3/4 full with the batter. Sprinkle turbinado sugar on top of each muffin.
6. Bake for 20-25 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
7. Allow the muffins to cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely.
8. Enjoy your gluten-free blueberry muffins!

Nutrition Facts

Servings 12

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Amount Per Serving

Calories 180kcal

% Daily Value *

Total Fat 7g11%

Total Carbohydrate 26g9%

Sugars 12g

Protein 3g6%

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* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.