Gluten/Dairy Free Blueberry Muffins
These blueberry muffins were made with almond milk and almond milk yogurt, however the two can be swapped out for regular milk and greek yogurt or coconut milk and coconut yogurt for a nut free recipe. You can also swap out the fruit for mango chunks, dried cranberries, nuts, chocolate chips, etc
Ingredients
- 2 Cups Bob's Red Mill Baking 1 to 1 Flour You can use any GF flour, but make sure it has Xanthum Gum in it
- 1 Tbsp GF Baking Powder
- 1/2 Tsp Salt
- 1/4 Tsp Cinnamon
- 3/4 Cup Coconut Sugar You can use maple sugar as well
- 8 Tbsp Earth Balance Butter (melt and cooled) You can use ghee also
- 1/2 Cup Vanilla Almond Milk Yogurt We used Kite Hill brand
- 3 Eggs
- 1 Tsp Vanilla Extract
- 1 Cup Frozen Blueberries You can use fresh as well
Instructions
- Meanwhile, preheat oven to 375 degrees and line tins with paper muffin cups. Recipe makes approx 24 muffins.
- In a separate bowl, whisk together sugar, melted butter, yogurt, eggs and vanilla until well combined. Next add flour, baking powder, salt, and cinnamon. Mix until thoroughly combined and no lumps remain. Gently fold in blueberries until evenly distributed.
- Using an ice cream scooper or large spoon, portion batter evenly into prepared muffin tins.
- Bake 20 minutes, or until the muffins are golden and toothpick inserted in the center comes out clean. Let muffins cool in muffin tin on wire rack for 10 minutes. Remove from tins and let cool at least another 10 minutes.
