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Vegan, Gluten and Dairy Free Blueberry Muffins

You guys know I love health and wellness, so I figured I would share a favorite recipe of mine this week!

So, before we get started, I hate to admit it, but I have never liked donuts. Growing up my mom would bribe us to go to the grocery store by buying us a special treat at the bakery. My brother also got a donut, but I always got a muffin...blueberry to be exact. Blueberries are my favorite fruit to bake with-- in pancakes, waffles, muffins, you name it.

Don't get me wrong, I love sweets, but I'm just more of an ice cream + pie kind of girl. I strongly believe that desserts should have chocolate in them (unless they have some sort of fruit). But, I will almost always choose chocolate over anything else. Except when it comes to muffins-- blueberry trumps all. I'm not sure why, but baked blueberries just taste so much better.

These muffins are gluten-free, dairy-free and vegan. There are a lot of 1-1 gluten-free flours out there now, which makes being gluten-free a lot easier. (I use Bob's Red Mill). While I'm not entirely dairy free, I tend not to bake with dairy. I love using coconut oil when I'm baking-- I just think that the oil gives a nice hint of flavor. The flax seeds in this recipe give some extra nutty flavor and also provide some omega 3's and fiber. These will help you feel more satiated.

When using blueberries I found that if you mix a little flour with the blueberries before adding to the batter, your batter won't turn purple. So don't skip this step!



IMAGE VIA BOB'S RED MILL

Recipe

  • 2 cups Gluten-Free flour (I used Bob's Red Mill 1-1 gluten free flour)

  • 3/4 cup sugar (I use Trader Joe's coconut sugar)

  • 1/2 teaspoon cinnamon

  • 2-1/2 teaspoon baking powder

  • 1/4 teaspoon baking soda

  • 1/2 teaspoon salt

  • 1/3 cup coconut oil (or neutral oil of choice, melted)

  • 1 cup unsweetened almond milk or oat milk

  • 2 teaspoons pure vanilla extract

  • 2 teaspoons flax seeds

  • 1 cup blueberries (I used Trader Joe's frozen blueberries)

Instructions

  1. Preheat oven to 375°. Coat 12 muffin tins with oil or use liners.

  2. Mix blueberries with a tablespoon of flour to coat and set aside.

  3. In a large bowl, mix flour, sugar, cinnamon, baking powder, baking soda, flax seeds and salt.

  4. In another bowl, mix the oil, milk, and vanilla and mix until combined.

  5. Slowly fold the wet ingredients into the dry ingredients until just combined.

  6. Fold in blueberries gently. (Batter will be on the thicker side.)

  7. Fill each prepared liner to about 3/4 full.

  8. Bake for 20-25 minutes. Every oven is different, so keep an eye on them around the 20 minute mark!

Let me know if you try these guys out and what you think!

xx

Han

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