Bodacious Blueberry Muffins #Glutenfree #Vegan

I really hadn't planned on posting 2 recipes back to back, but after devouring my latest muffin creation I couldn't resist sharing it with you! Plus, it's prime blueberry season and I've got 8L of those bodacious berries to use up!

Gluten Free & Vegan Blueberry Muffins


2 cups Gluten-Free All-Purpose Baking Mix (I used a fab mix from Cloud 9 Specialty Bakery)
2 cups Coconut Flour
2 tsp baking soda
2 tsp baking powder
1 tsp salt
1 tsp xanthan gum
1 tbsp cinnamon
3 tsp vanilla extract
2/3 cup maple syrup
2/3 cup unsweetened applesauce ( I used my own homemade one from the freezer)
4 tbsp melted coconut oil
4 chia eggs (you could use flax or real eggs as well)
4 cups Sunflower Milk (or substitute your favourite nut or dairy milk)
2 heaped cups of blueberries


Preheat your oven to 350 degrees and line your muffin tins.  This recipe makes 24 muffins and can easily be halved for a smaller batch, but why would you want to?!  In a large bowl, mix together all your dry ingredients.  In a separate bowl, mix together all your wet ingredients.  Add your wet stuff to your dry stuff and mix well.  Then fold in your blueberries. Fill each of your muffin cups with this yummy batter and bake for 18-24 minutes or until a toothpick comes out clean and the tops are just golden.  Cool in the muffin tins and then enjoy!

These muffins are moist, nutritious and super delish! Depending on what flours and milks you use they are perfect for kids lunches too! (nut free)

These bodacious muffins also freeze well....if they last that long!

1 comment:

  1. Hi Jennifer,
    What a healthy, delicious delight! I am so delighted that you shared this Bodacious Blueberry Muffins recipe with us at the Plant-based Potluck Party! All the best, Deborah


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