Description
Delicious blueberry muffins that are gluten-free and have a dairy-free option.
Ingredients
Scale
- 1 cup gluten-free flour
- 1/2 cup sugar
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup almond milk (or other dairy-free milk)
- 1/4 cup vegetable oil
- 1 teaspoon vanilla extract
- 1 cup fresh blueberries
Instructions
- Preheat oven to 350°F (175°C).
- In a bowl, mix gluten-free flour, sugar, baking powder, baking soda, and salt.
- Add almond milk, vegetable oil, and vanilla to the dry ingredients. Mix until combined.
- Gently fold in the blueberries.
- Pour the batter into a muffin tin lined with paper liners.
- Bake for 20-25 minutes or until a toothpick comes out clean.
- Let cool before serving.
Notes
- For a dairy-free option, use almond milk or coconut milk.
- Store leftovers in an airtight container.
- Can substitute blueberries with raspberries or cranberries.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 180
- Sugar: 10g
- Sodium: 200mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 0mg
Keywords: Blueberry Muffins, gluten-free muffins, dairy-free muffins