Vegan Blueberry Muffins {GF,DF}

Ingredient List

2 cups all-purpose Gluten-Free Flour
2 tsp baking powder
3/4 cup coconut sugar
1 cup almond milk
1/3 cup unsweetened applesauce
1 tsp vanilla
2 cups blueberries, fresh or frozen, divided


  1.  Preheat oven to 350 degrees F.  Line a muffin pan with liners
  2. In a large mixing bowl, combine flour and baking powder
  3. In a separate bowl, whisk together the sugar, almond milk, applesauce and vanilla.  Add the dry ingredients and mix well to combine.  Gently fold in half the blueberries
  4. Scoop the batter into the muffin liners and top with remaining blueberries
  5. Bake for 20-22 minutes, or until toothpick comes out clean.  Let cool before serving.  Enjoy!

Makes about 16-18 muffins.

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