Gluten-Free Vegan Blueberry Muffins
These gluten-free, vegan blueberry muffins are perfect when you need a healthy on the go bite for breakfast, a naturally sweet mid-day treat or a kid-friendly (after a meal) snack. A quick and easy recipe from one of MAED’s favorite vegan, gluten-free bakers, Yvonne Ardestani of Yvonne’s Vegan Kitchen. Yvonne finds inspiration for her recipes from her multi-cultural background and by “experimenting with exciting ingredients.”
Naturally sweetened and perfectly moist these healthy, nutritious, and decadent muffins will not disappoint.
Tip: Save a few blueberries to press into the top of each muffin before baking. You’ll get picture perfect treats.
Prep time: 10 minutes Cook time: 23 minutes
- Dry Ingredients:
- 1 3/4 cup oat flour (gluten-free)
- 1 1/2 cups coconut sugar
- 1 cup potato starch
- 3 Tbsp arrowroot
- 3 Tbsp flax meal or gluten-free flour
- 2 1/4 tsp baking powder
- 1 1/2 tsp baking soda
- 1/2 tsp xanthan gum
- 3/4 tsp sea salt
- 2 tsp lemon zest
- Wet ingredients:
- 1 1/2 cup unsweetened applesauce
- 1 cup grapeseed oil
- 3/4 cup filtered water
- 1/4 cup blueberry coconut yogurt
- 1 1/2 Tbsp Apple cider vinegar
- 1 1/2 tsp vanilla extract
- Other ingredients:
- 2 cups fresh, organic blueberries
- 1/2-1 cup dried blueberries
Preheat the oven to 350 degrees F.
Line a cupcake pan with liners and spray the pan.
In a medium bowl, combine the dry ingredients and whisk together.
Create A Well
In a small bowl, combine the wet ingredients and mix together.
Create a well in the center of the dry ingredients and pour in the wet ingredients.
Using a silicone spatula, stir.
3/4 through, add the blueberries and fold in.
Using an ice cream scooper, scoop the batter into each cupcake liner, a tad more than 3/4 full.
Bake for 23-25 minutes until golden brown.
Sit & Serve
Let the cupcakes sit for at least 10 minutes before removing them from the cupcake pan.