Go Back
Print

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.