Directions

VEGAN AND GLUTEN-FREE BLUEBERRY MUFFINS 

1. Preheat your oven to 400° F and add muffin liners to a muffin tin.

2. Add all dry ingredients, except for baking powder, to a small mixing bowl. Whisk to combine.

3. In a separate large mixing bowl, whisk the oil and Yoconut Blueberry Coconutmilk Yogurt Alternative together.

4. Add the Organic Almondmilk  and 1 tsp. of baking powder to the oil and yogurt mixture. Whisk to combine.

5. Slowly incorporate the wet and dry ingredients together until a stiff batter forms.

6. Fold in the blueberries using a spoon or spatula until just combined.

7. Spoon the batter into each liner until almost full.

8. Garnish the tops with a sprinkle of turbinado sugar before baking (optional).

9. Bake at 400° F for 15-20 minutes, or until golden brown.

10. Allow to cool for 10-15 minutes before removing from the tin and serving.

Ingredients

• 2 c. gluten-free all-purpose flour

• 3/4 c. cane sugar

• 1/3 c. brown sugar

• 2 tbsp. turbinado sugar

• 3/4 tsp. sea salt

• 4 tsp. baking powder

• 1/2 c. avocado oil

• 6 tbsp. Yoconut Blueberry Coconutmilk Yogurt Alternative

• 1/2 c. Organic Almondmilk 

• 1/2 tsp. vanilla extract

• 1 c. fresh or frozen blueberries

 

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