Vegan Gluten free Blueberry Muffins
These gluten free blueberry muffins are dairy free and vegan too, they are easy to make and oh so soft and scrumptious!
Servings 6 muffins
Equipment
- 2 bowls
- 1 whisk
- 1 spatula / spoon
- cupcake/muffin tin/molds
- parchment paper
Ingredients
- 100 gr gluten free brown rice flour
- 100 gr gluten free white rice flour
- 100 gr potato or other gluten free starch
- 40 gr (brown) sugar
- pinch of salt
- 3 teaspoon gluten free baking powder
- 1 teaspoon baking soda
- grated zest of one organic lemon
- 50 gr melted margarine
- 170 gr gluten free plant based milk
- 2 tablespoon apple sauce
- 1 teaspoon vanilla extract
- 150 gr fresh blueberries
Instructions
- Line the muffin molds as per instructions above
- Pre-heat the oven at 370 F / 190 C
- In a bowl combine sugar, melted margarine, milk, apple sauce, vanilla extract and mix well
- In another bowl combine rice flours, starch, salt, grated lemon zest, baking powder, baking soda and mix well
- Add the liquid part to the dry ingredients and mix everything using a spatula, carefully scraping the flour on the bottom of the bowl too: do not over-mix, stop when ingredients are just nicely combined
- Save a handulf of berries to add on top of the muffins and incorporate the remaining blueberries to the batter
- Divide the batter into the molds and add a couple fresh blueberries on top of each muffin
- Bake at 370 F / 190 C for 5 minutes then lower the temperature down to 340 F / 170 C and bake for 15-20 minutes or until the muffins are cooked inside (= toothpick comes out clean) and nice and golden on the top