Vegan Gluten Free Blueberry Muffins Recipe
Vegan Gluten Free Blueberry Muffins Recipe
These long awaited muffins are the perfect combination of lemon zest and blueberries. The perfect partner to your latte.
INGREDIENTS:
2 cups Unbleached All Purpose Flour (I used Bobs GF Flour) **
1 and 1/2 teaspoons Baking Soda
1/2 teaspoon Pink Himalayan Salt
2 Lemons For Lemon Zest
3/4 cup of Coconut Sugar
3 tablespoons of Maple Syrup
1 cup of Almond or Coconut Milk
1/3 cup Coconut oil
1 tablespoon Apple Cider Vinegar
1 and 1/2 cups of Frozen Blueberries
DIRECTIONS:
Preheat the oven to 375F
Lightly grease muffin tins with a bit of coconut oil
In a medium bowl, combine the flour, baking soda, salt and lemon zest.
In a large bowl, combine the coconut sugar, almond or coconut milk, melted coconut oil, and apple cider vinegar. Mix well.
Add the dry ingredients to the wet ingredients, stir until just combined. Don't over stir.
Gently fold in the berries using a spatula.
Fill the muffin tins about 2/3rds the way full.
Bake until a wooden toothpick is inserted into the center and comes out clean, about 20 minutes.
Remove from the oven and let it cool for 5 minutes. After that remove the muffins from the tins and cool on a wire rack. ENJOY!! xx
***a few times I used a blend of both Bobs GF flour and Jovial GF flour**
