Dairy-Free Blueberry Muffins (Gluten-Free)
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.
10 minutes
20 minutes
Difficulty:
Easy
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 |
| Calculated per serving. | |
Serves: 12
Ingredients
- .5 cup.5 cup.5 cup Almond Milk, or dairy-free milk of choice, room temperature (118ml)
- 1 tsp1 tsp1 tsp Apple Cider Vinegar
- .5 cup.5 cup.5 cup Plant Based Butter, melted (113g)
- .75 cup.75 cup.75 cup Granulated White Sugar, (150g)
- 222 Eggs, large, room temperature
- 1 tsp1 tsp1 tsp Vanilla Extract
- .25 tsp.25 tsp.25 tsp Almond Extract, *optional but highly encouraged
- 2 cups2 cups2 cups Gluten Free 1-to-1 Baking Flour (Bob's Red Mill), (240g)
- 2 tsp2 tsp2 tsp Baking Powder
- .5 tsp.5 tsp.5 tsp Sea Salt, fine
- 2 cups2 cups2 cups Blueberries, (320g), fresh or frozen
- 2 Tbsp2 Tbsp2 Tbsp Gluten Free 1-to-1 Baking Flour (Bob's Red Mill)
Process
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.
Add a Note
My Notes:
Never Miss a Bite
Get recipes delivered to your inbox every week
Leave a Reply
You must be logged in to post a comment.