Vegan Bakeshop Blueberry Muffins
Total time42 min
Prep time15 min
Cook time22 min
4.9(25)
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Learn more →Ingredients
12 servings
For the batter
- 2 cups gluten free flour blend
- 2 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- ¾ cup granulated sugar
- 2 large eggs
Chef's tipFor each egg, mix 1 tbsp ground flaxseed with 3 tbsp water and let it sit until it thickens. It holds ingredients together but won't make things rise - best in pancakes, muffins, and cookies. - ¾ cup milk
Chef's tipUse plain, unsweetened soy milk, measured 1:1. It's the most reliable milk swap and works in sauces, custards, and baked goods; for hot or acidic drinks, a barista-style soy milk resists curdling. - ⅓ cup neutral oil (such as canola or light olive oil)
- 1 tsp pure vanilla extract
- 1 ½ cups fresh blueberries
- 1 tbsp gluten free flour blend (for tossing blueberries)
For the topping
- 1 tbsp granulated sugar (for topping)
Instructions
- 1
Preheat the oven to 400°F (205°C). Line a 12-cup muffin tin with paper liners or grease each cup well with oil.
- 2
In a medium bowl, toss the blueberries with 1 tbsp of the gluten free flour blend until lightly coated. Set aside.
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