Blueberry Muffins

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Amanda Stansfield
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These blueberry muffins are so simple to make. They taste AMAZINZG — you’ll wish you made a double batch… I did quite a bit of research before I created this recipe, wanting to make the most delicious vegan and gluten free blueberry muffins possible.

They are moist, refined sugar-free, vegan, full of fiber and protein and easy to make with simple ingredients you can find at most supermarkets.

I made a batch of mini-muffins, the bite size ones for Serena and her friends and the girls gobbled them up. The best part was they had no idea they were eating gluten free and vegan muffins.

Feel free to swap out the berries for your fruit of choice. We’ve enjoyed making them with strawberries, peaches and blackberries.

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Blueberry Muffins

These moist and delicious blueberry muffins are simple to make. Gluten-free, dairy-free, corn-free, egg-free, refined sugar-free.

Ingredients
Dry Ingredients
  • 1 1/2 cup gluten free flour I used Bob Red Mill flour
  • 1/2 cup fine almond flour
  • 1/4 cup hemp seeds
  • 1 1/2 tbsp ground flax seed
  • 1 1/2 tsp baking powder
  • 1/4 tsp baking soda
  • 1/4 tsp sea salt
Wet Ingredients
  • 3/4 cup hemp milk or plant-based milk of choice
  • 1/3 cup coconut nectar or other liquid sweetener
  • 2 2/1 tbsp liquid coconut oil
  • 1 1/2 tbsp lemon juice
  • 1 1/2 tsp vanilla extract
  • 2 cups fresh blueberries
Instructions

  1. Preheat oven to 360 degrees Fahrenheit (180 degrees Celsius). Line a muffin pan with paper liners.

  2. Pour plant-based milk and lemon juice into a small bowl, stir to combine and set aside.

  3. Add all dry ingredients to a large mixing bowl, stir with a whisk to combine.

  4. Add all wet ingredients (except blueberries) to milk and stir to combine. Pour into dry ingredients and gentle mix. Be careful not to over mix the batter. Fold in blueberries.

  5. Scoop batter into the muffin lines, fill to the tip as these will not spill over.

  6. Bake for 25-30 minutes or until the top has crusted. Insert a toothpick to test, it should come out clean with no wet batter stuck to it.

  7. Allow muffins to cool and enjoy! Store in an airtight container in the fridge for up to 5 days. Freeze for up to 3 months. Reheat in the oven until warmed to make them soft again.

If you try this recipe, let me know! I’d love you to pin it on Pinterest or share it on Facebook. Post your re-creation on Instagram. (tag me @amandavs, #amandavs), I’d love to see your creations.

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XO
Amanda