Breakfast Dairy-Free Dessert Gluten-Free Low-Fat Low-Carb Low-Sugar Vegan + Vegetarian Vegan Blueberry Muffins Prep: 15 mins Cook: 15 mins Servings: 12 These swoon-worthy blueberry muffins are so flavorful it’s hard to imagine that they’re both gluten-free and vegan! Ingredients 1 cup frozen organic blueberries 1┬╛ cups King Arthur gluten-free flour ┬╜ cup organic raw sugar 1 teaspoon baking powder ┬╜ teaspoon baking soda ┬╜ teaspoon salt ┬╜ cup water 1 tablespoon apple cider vinegar ┬╜ cup organic almond milk ┬╝ cup coconut oil, melted 3 tablespoons maple syrup 1 teaspoon pure vanilla extract 1 teaspoon lemon extract *Choose organic whenever possible Nutritional Info Nutrition Info PerServing Daily% Calories 0 0% Fat (g) 0 0% Saturated Fat (g) 0 0% Carbohydrates (g) 0 0% Protein (g) 0 0% Sugars (g) 0 0% Fiber (g) 0 0% Preparation View As Slideshow Preheat oven to 350 degrees F. Line muffin tin with paper cupcake liners or spray with coconut oil. In small bowl, coat blueberries with 1 tablespoon of the gluten-free flour blend. Set aside. Sift together gluten-free flour, baking powder, baking soda, and salt. Set aside. In large mixing bowl, combine milk, water, and apple cider vinegar. Let mixture sit for 5 minutes. Then stir in the sugar, coconut oil, maple syrup, vanilla, and lemon extract. While mixing, slowly add the flour mixture. Stir until just combined. Gently fold in the flour-coated blueberries to the batter. Scoop batter into prepared muffin tin and bake for 15-18 minutes, or until golden brown. Remove from pan, allow to cool on cooling rack for several minutes, and then enjoy! Tip Crushed walnuts are a great addition to this recipe! print TAGS: Almond Milk, Blueberries, Coconut Oil, Gluten-free Flour, Kid-friendly, Maple Syrup, Muffins, Snack, Sweets Related Recipes Raspberry Avocado Smoothie Whole Grain Strawberry Pancakes The Lullaby Elixir Papaya Banana Batido No-Crust Baked Egg Quiche with Mushroom and Sausage SweetBeet Berry Banana Frappe Avocado Melon Breakfast Smoothie