Vegan Gluten-Free Blueberry Muffins
Bursting with juicy blueberries and bright hints of lemon zest, these Vegan Gluten-Free Blueberry Muffins are a delightful treat that everyone can enjoy, regardless of dietary restrictions! Made with a wholesome gluten-free flour blend, almond flour for a tender crumb, and naturally sweetened with maple syrup, these muffins are both nutritious and indulgent. The recipe uses flaxseed to create a perfect vegan egg substitute and combines almond milk with apple cider vinegar for a dairy-free buttermilk, achieving a moist and fluffy texture. Quick and easy to whip up in just 40 minutes, these muffins are perfect for breakfast, snack time, or a sweet treat on the go. Enjoy these bakery-style delights fresh out of the oven or save them for a nutritious start to your day!
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Recipe Information
Ingredients
- 1.5 cups Gluten-free all-purpose flour blend
- 0.5 cup Almond flour
- 1 tablespoon Baking powder
- 0.5 teaspoon Baking soda
- 0.25 teaspoon Salt
- 2 tablespoons Ground flaxseed
- 5 tablespoons Water
- 0.75 cup Unsweetened almond milk
- 1 teaspoon Apple cider vinegar
- 0.5 cup Maple syrup
- 1 teaspoon Vanilla extract
- 0.25 cup Coconut oil, melted
- 1 teaspoon Lemon zest
- 1.25 cups Fresh blueberries
Instructions
Preheat your oven to 350°F (175°C) and line a 12-cup muffin pan with paper liners.
In a small bowl, mix the ground flaxseed with water and let it sit for 5 minutes to thicken, creating a flax egg.
In a large bowl, whisk together the gluten-free flour, almond flour, baking powder, baking soda, and salt.
In another bowl, mix the almond milk and apple cider vinegar, allowing it to sit for a couple of minutes to curdle, forming a vegan buttermilk.
Add the maple syrup, vanilla extract, melted coconut oil, and lemon zest to the vegan buttermilk.
Add the flax egg to the wet ingredients and mix thoroughly.
Slowly pour the wet ingredients into the dry ingredients, stirring gently until just combined. Be careful not to over mix.
Fold in the blueberries gently, ensuring they are evenly distributed throughout the batter.
Evenly divide the batter among the muffin liners, filling each about 3/4 full.
Bake in the preheated oven for 22-25 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Let the muffins cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely.
Enjoy your delicious, vegan, gluten-free blueberry muffins!
Nutrition Facts
Calories |
2114 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 97.7 g | 125% | |
| Saturated Fat | 53.4 g | 267% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2873 mg | 125% | |
| Total Carbohydrate | 310.3 g | 113% | |
| Dietary Fiber | 20.8 g | 74% | |
| Total Sugars | 127.8 g | ||
| Protein | 20.4 g | 41% | |
| Vitamin D | 1.9 mcg | 9% | |
| Calcium | 532 mg | 41% | |
| Iron | 4.6 mg | 26% | |
| Potassium | 713 mg | 15% | |
*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.
