Eat - June 21, 2019

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
Follow These Steps
Steps
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Dry Ingredients

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.

Set aside.

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.

Add Blueberries

Using a silicone spatula, stir.

3/4 through, add the blueberries and fold in.

Scoop

Using an ice cream scooper, scoop the batter into each cupcake liner, a tad more than 3/4 full.

Bake

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.

Next Step

** Yvonne Ardestani is the chef behind Yvonne’s Vegan Kitchen. Yvonne also operates a catering business where she creates the most beautiful vegan and gluten-free cakes for every occasion. Check out this fabulous vegan, gluten-free mermaid cake.

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Photography - Erica Allen
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