Blueberry Muffins Gluten Dairy and Egg Free

Indulge in the irresistible goodness of Blueberry Muffins that are not only gluten-free, dairy-free, and egg-free but also brimming with flavor and wholesome ingredients. Perfect for anyone with dietary restrictions or simply seeking a healthier treat, these muffins feature a moist and tender crumb thanks to unsweetened applesauce and plant-based milk. Fresh or frozen blueberries add a burst of sweetness to every bite, complemented by the warm undertones of ground cinnamon and coconut sugar. Easy to make in under 40 minutes, this recipe uses a clever combination of pantry staples for a soft, fluffy texture without compromising on richness. Whether you’re baking for breakfast, snack time, or a cozy dessert, these allergy-friendly muffins are sure to delight everyone while catering to vegan and gluten-free diets.

Nutriscore Rating: 48/100

Prep Time:15 mins

Cook Time:25 mins

Total Time:40 mins

Servings: 12

Ingredients

• 1.5 cups Gluten-free all-purpose flour
• 2 teaspoons Baking powder
• 0.5 teaspoons Baking soda
• 0.25 teaspoons Salt
• 0.5 teaspoons Ground cinnamon
• 0.5 cups Coconut sugar (or any granulated sweetener of choice)
• 0.5 cups Unsweetened applesauce
• 0.75 cups Plant-based milk (such as almond, soy, or oat milk)
• 1 teaspoons Vanilla extract
• 1 cups Fresh or frozen blueberries
• 0.25 cups Neutral-flavored oil (such as vegetable or coconut oil, melted)

Directions

Step 1

Preheat your oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners or lightly grease the tin with oil.

Step 2

In a large mixing bowl, whisk together the gluten-free all-purpose flour, baking powder, baking soda, salt, and ground cinnamon.

Step 3

In a separate smaller bowl, combine the coconut sugar, unsweetened applesauce, plant-based milk, vanilla extract, and oil. Mix until smooth and well-combined.

Step 4

Pour the wet ingredients into the dry ingredients. Stir gently until just combined, being careful not to overmix. The batter should be thick but smooth.

Step 5

Fold in the blueberries gently using a spatula to avoid crushing them.

Step 6

Spoon the batter evenly into the prepared muffin tin, filling each cup about 3/4 full.

Step 7

Place the muffin tin in the preheated oven and bake for 22-25 minutes, or until a toothpick inserted into the center of a muffin comes out clean.

Step 8

Once baked, remove the muffin tin from the oven and let the muffins cool in the tin for about 5 minutes. Then transfer them to a wire rack to cool completely.

Step 9

Serve and enjoy your warm, soft, and fluffy gluten-free, dairy-free, and egg-free blueberry muffins!

Nutrition Facts

Serving size	(826.5g)

Amount per serving	% Daily Value*
Calories	1815.0

Total Fat 64.2g	0%
Saturated Fat 51.5g	0%
Polyunsaturated Fat 0.0g
Cholesterol 0mg	0%
Sodium 2238.0mg	0%
Total Carbohydrate 323.8g	0%
Dietary Fiber 10.7g	0%
Total Sugars 149.4g
Protein 7.2g	0%

Vitamin D 75.0IU	0%
Calcium 300.0mg	0%
Iron 2.6mg	0%
Potassium 740.1mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 30.4%

Protein: 1.5%

Carbs: 68.1%