Note: 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.
2 cups gluten-free flour containing xanthum gum ( We used Bob’s Redmill GF Baking flour 1 to 1)
1 tbsp gluten free baking powder
½ tsp salt
¼ tsp cinnamon
¾ cup coconut sugar or you can use cane sugar
8 tbsp butter, dairy free alternative, or ghee melted and cooled (We used Earth Balance Dairy Free)
½ cup vanilla almond milk yogurt (Kite Hill Brand)
3 large eggs
1 tsp vanilla extract
1½ cup frozen or fresh blueberries
Prep Time- 10 mins
Cook Time- 20 mins
Total Time- 30 mins
In a large bowl, whisk together flour, baking powder, salt, and cinnamon.
In a separate bowl, whisk together sugar, melted butter, yogurt, eggs and vanilla until well combined.
Mix flour mixture into wet mixture until thoroughly combined and no lumps remain.
Gently fold in blueberries until evenly distributed.
Meanwhile, preheat oven to 375 degrees and line tins with paper muffin cups.
Recipe makes approx 24 muffins.
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
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