Blueberry Muffins gluten-free dairy free

Gluten-Free, Dairy-Free Blueberry Muffins

Ingredients (Makes 12 muffins):

• 1 ¾ cups gluten-free all-purpose flour (with xanthan gum, or add ½ tsp if not included)

• ¾ cup coconut sugar or cane sugar

• 2 tsp baking powder

• ½ tsp baking soda

• ¼ tsp salt

• ½ tsp ground cinnamon (optional)

• 2 large eggs (or flax eggs for vegan: 2 tbsp flaxseed meal + 5 tbsp water)

• ½ cup unsweetened applesauce or mashed banana

• ⅓ cup melted coconut oil or avocado oil

• ¾ cup unsweetened almond milk (or other dairy-free milk)

• 1 ½ tsp vanilla extract

• 1 ½ cups fresh or frozen blueberries (if frozen, don’t thaw)

Instructions:

1. Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or grease lightly.

2. In a large bowl, whisk together the flour, sugar, baking powder, baking soda, salt, and cinnamon.

3. In a separate bowl, beat the eggs, then mix in the applesauce, oil, almond milk, and vanilla.

4. Pour the wet ingredients into the dry and stir until just combined — do not overmix.

5. Gently fold in the blueberries.

6. Divide batter evenly among the muffin cups (they should be about ¾ full).

7. Bake for 20–25 minutes, or until a toothpick inserted into the center comes out clean.

8. Cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.

💡 Tips:

• Want a bakery-style look? Sprinkle a little coarse sugar on top before baking.

• Use a gluten-free flour blend with xanthan gum for best texture.

• Muffins store well at room temperature (covered) for 2 days or freeze for up to 3 months.