Gluten-Free Vegan Blueberry Muffins
Indulge in these irresistible Gluten-Free Vegan Blueberry Muffins, a wholesome treat that's as delicious as it is allergen-friendly! Made with a blend of gluten-free all-purpose flour and almond flour, these muffins are light, fluffy, and infused with the natural sweetness of maple syrup. Fresh or frozen blueberries provide bursts of juicy flavor in every bite, while a hint of cinnamon adds a warm, cozy aroma. This recipe is 100% plant-based, thanks to a flax egg binding the batter, and dairy-free, with creamy almond milk and melted coconut oil ensuring a moist, tender crumb. Perfect for breakfast, an afternoon snack, or dessert, these muffins come together in just 40 minutes and are ideal for anyone looking to enjoy baked goods without gluten, dairy, or eggs. Serve them fresh or store leftovers for a convenient grab-and-go treat throughout the week!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 2 cups Gluten-free all-purpose flour
- 0.5 cup Almond flour
- 1 tablespoon Baking powder
- 0.5 teaspoon Baking soda
- 0.25 teaspoon Salt
- 1 teaspoon Ground cinnamon
- 0.5 cup Maple syrup
- 0.75 cup Unsweetened almond milk
- 0.25 cup Coconut oil, melted
- 1 teaspoon Vanilla extract
- 1.5 cups Fresh or frozen blueberries
- 1 tablespoon Ground flaxseed
- 2.5 tablespoons Water
Instructions
Preheat the oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners or grease lightly with coconut oil.
In a small bowl, combine the ground flaxseed and water to make a flax egg. Stir well and let it sit for 5 minutes to thicken.
In a large mixing bowl, whisk together the gluten-free all-purpose flour, almond flour, baking powder, baking soda, salt, and ground cinnamon.
In a separate bowl, combine the maple syrup, almond milk, melted coconut oil, vanilla extract, and the prepared flax egg. Whisk until smooth and well integrated.
Slowly pour the wet ingredients into the dry ingredients and mix gently until just combined. Do not overmix, as this can affect the texture of the muffins.
Gently fold in the blueberries using a spatula, making sure they are evenly distributed throughout the batter.
Spoon the batter evenly into the prepared muffin liners, filling each about 3/4 full.
Bake in the preheated oven for 20-25 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Remove the muffin tray from the oven and allow the muffins to cool in the pan for 5-10 minutes. Then transfer them to a wire rack to cool completely.
Enjoy your delicious gluten-free vegan blueberry muffins! Store leftovers in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week.
Nutrition Facts
Calories |
2291 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 92.6 g | 119% | |
| Saturated Fat | 51.9 g | 260% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2697 mg | 117% | |
| Total Carbohydrate | 371.6 g | 135% | |
| Dietary Fiber | 19.7 g | 70% | |
| Total Sugars | 131.1 g | ||
| Protein | 20.2 g | 40% | |
| Vitamin D | 1.6 mcg | 8% | |
| Calcium | 504 mg | 39% | |
| Iron | 5.0 mg | 28% | |
| Potassium | 311 mg | 7% | |
*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.
