Dairy-Free Gluten-Free Blueberry Muffins
Indulge in a batch of moist and flavorful Dairy-Free Gluten-Free Blueberry Muffins, a delightful treat that’s perfect for breakfast or a midday snack. These muffins combine the wholesome goodness of fresh blueberries with the natural sweetness of coconut sugar, all while being completely free of dairy and gluten—ideal for those with dietary restrictions. Made with a blend of gluten-free all-purpose flour, creamy almond milk, and melted coconut oil, these muffins are light, fluffy, and easy to whip up in just 40 minutes. Each bite bursts with juicy blueberries and a hint of vanilla, making them a crowd-pleaser for any occasion. Serve them warm straight from the oven or enjoy them as a grab-and-go snack throughout the week. Perfect for gluten-free baking enthusiasts, these muffins will quickly become a favorite in your recipe collection!
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Ingredients
- 2 cups Gluten-free all-purpose flour
- 2 teaspoons Baking powder
- 0.5 teaspoon Baking soda
- 0.5 teaspoon Salt
- 0.75 cup Coconut sugar
- 1 cup Unsweetened almond milk
- 0.25 cup Coconut oil, melted
- 1 teaspoon Vanilla extract
- 2 large Eggs
- 1.5 cups Fresh blueberries
Directions
Step 1
Preheat your oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or lightly grease with coconut oil.
Step 2
In a large mixing bowl, combine the gluten-free all-purpose flour, baking powder, baking soda, and salt. Stir until well mixed.
Step 3
In a separate medium bowl, whisk together the coconut sugar, almond milk, melted coconut oil, vanilla extract, and eggs until the mixture is smooth and well combined.
Step 4
Pour the wet ingredients into the dry ingredients and gently stir until just combined.
Step 5
Carefully fold in the blueberries, being mindful not to overmix, which can cause the berries to break.
Step 6
Divide the batter evenly among the prepared muffin cups, filling each about two-thirds full.
Step 7
Bake in the preheated oven for 20 to 25 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Step 8
Allow the muffins to cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely. Serve and enjoy!
Nutrition Facts
| Serving size | (1061.9g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2387.5 |
| Total Fat 75.9g | 0% |
| Saturated Fat 53.2g | 0% |
| Polyunsaturated Fat 0.7g | |
| Cholesterol 372mg | 0% |
| Sodium 3002.5mg | 0% |
| Total Carbohydrate 426.9g | 0% |
| Dietary Fiber 11.4g | 0% |
| Total Sugars 201.6g | |
| Protein 21.3g | 0% |
| Vitamin D 169.8IU | 0% |
| Calcium 516.2mg | 0% |
| Iron 9.0mg | 0% |
| Potassium 403.4mg | 0% |
Source of Calories