Blueberry Muffins Gluten Dairy and Egg Free
Indulge in the irresistible goodness of Blueberry Muffins that are not only gluten-free, dairy-free, and egg-free but also brimming with flavor and wholesome ingredients. Perfect for anyone with dietary restrictions or simply seeking a healthier treat, these muffins feature a moist and tender crumb thanks to unsweetened applesauce and plant-based milk. Fresh or frozen blueberries add a burst of sweetness to every bite, complemented by the warm undertones of ground cinnamon and coconut sugar. Easy to make in under 40 minutes, this recipe uses a clever combination of pantry staples for a soft, fluffy texture without compromising on richness. Whether you’re baking for breakfast, snack time, or a cozy dessert, these allergy-friendly muffins are sure to delight everyone while catering to vegan and gluten-free diets.
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Recipe Information
Ingredients
- 1.5 cups Gluten-free all-purpose flour
- 2 teaspoons Baking powder
- 0.5 teaspoons Baking soda
- 0.25 teaspoons Salt
- 0.5 teaspoons Ground cinnamon
- 0.5 cups Coconut sugar (or any granulated sweetener of choice)
- 0.5 cups Unsweetened applesauce
- 0.75 cups Plant-based milk (such as almond, soy, or oat milk)
- 1 teaspoons Vanilla extract
- 1 cups Fresh or frozen blueberries
- 0.25 cups Neutral-flavored oil (such as vegetable or coconut oil, melted)
Instructions
Preheat your oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners or lightly grease the tin with oil.
In a large mixing bowl, whisk together the gluten-free all-purpose flour, baking powder, baking soda, salt, and ground cinnamon.
In a separate smaller bowl, combine the coconut sugar, unsweetened applesauce, plant-based milk, vanilla extract, and oil. Mix until smooth and well-combined.
Pour the wet ingredients into the dry ingredients. Stir gently until just combined, being careful not to overmix. The batter should be thick but smooth.
Fold in the blueberries gently using a spatula to avoid crushing them.
Spoon the batter evenly into the prepared muffin tin, filling each cup about 3/4 full.
Place the muffin tin in the preheated oven and bake for 22-25 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Once baked, remove the muffin tin from the oven and let the muffins cool in the tin for about 5 minutes. Then transfer them to a wire rack to cool completely.
Serve and enjoy your warm, soft, and fluffy gluten-free, dairy-free, and egg-free blueberry muffins!
Nutrition Facts
Calories |
1815 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 64.2 g | 82% | |
| Saturated Fat | 51.5 g | 258% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2238 mg | 97% | |
| Total Carbohydrate | 323.8 g | 118% | |
| Dietary Fiber | 10.7 g | 38% | |
| Total Sugars | 149.4 g | ||
| Protein | 7.2 g | 14% | |
| Vitamin D | 1.9 mcg | 9% | |
| Calcium | 300 mg | 23% | |
| Iron | 2.6 mg | 14% | |
| Potassium | 740 mg | 16% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
