Wild Blueberry Gluten-free Vegan Anytime Muffins
Wild Blueberry Gluten-free Vegan Anytime Muffins
Yield 12
Ingredients
60g (1/4 C) oil (High oleic Safflower, olive, or coconut)
200ml (scant cup) unsweetened plant-based milk
2 T lemon juice
8 T raw honey
1 t vanilla extract
pinch of salt
150g (1-1/4 C) almond meal
150g (1-1/4 C) GF flour
2 t (heaping) baking powder
1/4 t baking soda
100g (1 C) blueberries*
Instructions
Preheat oven to 180C/350F. Line 12 muffin tins.
In a large bowl combine oil (if using coconut, it should be melted & cooled slightly first), plant milk, lemon juice, honey, vanilla, salt & almond meal.
Sift in the GF flour, baking powder, and baking soda. Mix everything until just combined. (If mixture seems dry you can add a bit more milk.)
Gently fold in blueberries.
Divide mixture evenly between 12 lined muffin tins.
Bake for 20 minutes, or until risen, lightly browned, and a toothpick inserted in center comes out clean.
Cool in pan for a couple of minutes and then remove muffins to cool on a rack.
NOTES:
*You may use fresh or frozen blueberries in this recipe. If using frozen, do not thaw before using; gently stir them into the batter if you want to minimize the blueberries "staining" the batter.
Apple cider vinegar can be substituted for the lemon juice.
