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Blueberry muffins
Prep Time
10 mins
Cook Time
30 mins
 

(Gluten-free, dairy-free, vegan)

Servings: 12
Ingredients
  • 2 cups gluten-free all-purpose flour 250g
  • 2 tsp baking powder
  • 1 tsp cinnamon
  • 2/3 cup sugar 120g
  • 1 cup dairy-free milk 240g
  • 1 tbs white vinegar 15g
  • 2 tsp vanilla extract
  • 3 tbs vegetable oil 30g
  • 1 1/2 cups blueberries, fresh or frozen 200g
Instructions
  1. Preheat the oven to 350F (180C) and grease a muffin tin (or loaf tin).
  2. In a large measuring bowl, stir together the first 4 ingredients (all dry)
  3. In a separate measuring bowl, whisk together all liquid ingredients except the blueberries.
  4. Pour wet into dry, stir until just evenly combined, then add the blueberries and very gently stir them in only until evenly mixed. Do not over-stir as this would break the blueberries.
  5. Pour into the muffin/loaf tin and bake 30-35 mins on the middle rack.
  6. Allow to cool in the tin and then store in a sealed container at room temperature.
Recipe Notes

Adapted from Chocolate Covered Katie