Vegan and gluten-free blueberry muffinsCourse: MuffinsCuisine: EnglishDifficulty: Medium
This quick and easy vegan and gluten-free blueberry muffin recipe is perfect for breakfast, lunchboxes, or an afternoon snack. Not only are they delicious, but they’re also full of healthy ingredients like ground flax, coconut oil, almond flour, and blueberries.
60 g (¼ cup) coconut oil
200 ml (⅘ cup) unsweetened almond milk
2 tablespoons lemon juice
8 tablespoons maple syrup
1 teaspoon vanilla extract
150 g (1 ¼ cup) ground almonds (almond meal)
150 g (1 ¼ cup) gluten-free flour blend
2 heaped teaspoons of baking powder
¼ teaspoon bicarbonate of soda (baking soda)
100 g (1 cup) fresh blueberries
- Preheat oven to 180 degrees Celsius (350 degrees Fahrenheit).
- Place the coconut oil in a large bowl and melt over a saucepan of boiling water or in the microwave (skip this step if using any other oil).
- Once melted, add the milk to the same bowl along with the lemon juice, maple syrup, vanilla, salt and ground almonds.
- Sift in the flour, baking powder and bicarbonate of soda.
- Mix well, adding a tiny splash more milk if it’s looking too dry.
- Add the fresh blueberries and fold in gently, to make sure you don’t crush them.
- Transfer the mixture between muffin cases in a muffin tin.
- Bake in the oven for 20 minutes until risen and an inserted skewer comes out clean.
- Tastes best when fresh, but keeps covered in the fridge for up to a few days.