Dairy-Free Blueberry Muffins (Gluten-Free) (Edit recipe)

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The best blueberry muffin you'll ever bake! These delectable dairy-free blueberry muffins are perfectly moist, delicately sweet, and full of fresh juicy blueberries. It's the only muffin recipe you'll ever need.

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PREP TIME

10 minutes

COOK TIME

20 minutes

INGREDIENTS

Serves: 12

Ingredients

.5 cup Almond Milk, or dairy-free milk of choice, room temperature (118ml)
1 tsp Apple Cider Vinegar
.5 cup Plant Based Butter, melted (113g)
.75 cup Granulated White Sugar, (150g)
2 Eggs, large, room temperature
1 tsp Vanilla Extract
.25 tsp Almond Extract, *optional but highly encouraged
2 cups Gluten Free 1-to-1 Baking Flour (Bob's Red Mill), (240g)
2 tsp Baking Powder
.5 tsp Sea Salt, fine
2 cups Blueberries, (320g), fresh or frozen
2 Tbsp Gluten Free 1-to-1 Baking Flour (Bob's Red Mill)

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Preheat the oven to 400˚F and prepare a muffin pan with liners or generously spray with non-stick baking spray.
Combine the milk and apple cider vinegar together and set aside to curdle. This will take approximately 5 minutes.
In a large mixing bowl, combine the melted butter and sugar and mix until smooth.
Add in the eggs and mix until fully combined and smooth.
Add in the milk mixture, vanilla extract, and almond extract and mix until smooth.
Measure in the flour, baking powder, and salt and mix until just combined.
In a small bowl, combine the blueberries and 2 tablespoons of flour and stir to coat the blueberries. This will prevent the berries from sinking.
Divide the batter evenly between the prepared muffin pan and bake for 18-20 minutes or until a toothpick comes out clean. Allow the muffins to cool in the pan for 5 minute sbefore removing to a wire rack to fully cool. Enjoy!
Store leftover muffins in an airtight container at room temperature for up to 5 days or frozen for up to 6 months.

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	125
Fat:	7 g
Carbohydrates:	16 g
Protein:	0 g
Cholesterol:	0 g
Sodium:	253 mg
Fiber:	1 g
Sugars:	14 g
Sugar Alcohol:	0 g
Calculated per serving.