Description
Delicious and fluffy Vegan Blueberry Muffins that are gluten-free and easy to make. Perfect for breakfast or a snack!
Ingredients
Scale
1 heaped cup (100 g) oat flour
1 cup (140 g) gluten-free flour blend or regular flour
1 ½ tsp baking powder
¼ tsp baking soda
¼ tsp salt
¾ cup (180 ml) plant-based milk of choice
1 tbsp lemon juice or lime juice
⅓ cup (105 g) maple syrup
2 ½ tbsp (30 g) oil
1 ½ tsp vanilla extract
1 ½ cups (150 g) blueberries
Instructions
- Preheat your oven to 375°F (190°C) and line a muffin tin with paper liners.
- In a large bowl, mix the oat flour, gluten-free flour blend, baking powder, baking soda, and salt.
- In another bowl, whisk together the plant-based milk, lemon juice, maple syrup, oil, and vanilla extract until well combined.
- Add the wet ingredients to the dry ingredients and stir until just combined. Gently fold in the blueberries.
- Spoon the batter into the prepared muffin tin, filling each cup about 2/3 full.
- Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
- Let the muffins cool in the tin for 5 minutes before transferring to a wire rack to cool completely.
Notes
Use gluten-free oats and a gluten-free flour blend to maintain the gluten-free aspect. Adjust the sweetness by adding more or less maple syrup as desired.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 180 kcal
- Sugar: 10 g
- Sodium: 120 mg
- Fat: 6 g
- Saturated Fat: 1 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 3 g
- Protein: 3 g
- Cholesterol: 0 mg
Keywords: Vegan Blueberry Muffins, gluten-free muffins, easy muffin recipe, dairy-free muffins, healthy breakfast