Gluten free & dairy free blueberry muffins – blogmas day 21

This recipe has been in my queue for awhile now so I am so excited to finally share it this 2020 blogmas!

If you are looking for a soft and burst of blueberry flavor muffin then this recipe is perfect for you! The delicious fruit flavor from the blueberries combined with the sweetness from the muffin batter makes this dessert extremely addicting and one of my favorite recipes so far. It’s perfect for the Holidays, as a food gift or Sunday morning breakfast idea and will easily become one of your favorite recipes!


diylifestyle.co

Ingredients

  • 1/2 cup melted vegan butter
  • 3/4 cup sugar
  • 2 eggs
  • 1 TSP vanilla extract
  • Lemon zest
  • 1 3/4 cup gluten free flour
  • 1/2 TSP salt
  • 2 TSP baking powder
  • 1/2 cup oat milk
  • 1 1/2 cup fresh blueberries – fresh over frozen, it makes a difference
diylifestyle.co

Directions

  1. Preheat oven to 350 F.
  2. Grease a muffin tin with cooking spray, vegan butter or use liners
  3. In a large mixing bowl add sugar and butter, beat, add eggs, beat, then add in vanilla and lemon zest and stir until combined.
  4. In a separate bowl whisk together flour, salt and baking powder, add to wet, pour in oat milk, mix and then fold in blueberries.
  5. Pour batter into muffins tins about 2/3rds full and bake for 30-35 minutes or until the center is set.
  6. Transfer to a cooling rack, cool for 10 minutes and ENJOY 🙂

Gluten free & Dairy free Blueberry Muffins

diylifestyle.co

Ingredients
  

  • 1/2 cup melted vegan butter
  • 3/4 cup sugar
  • 2 eggs
  • 1 TSP vanilla extract
  • Lemon zest
  • 1 3/4 cup gluten free flour
  • 1/2 TSP salt
  • 2 TSP baking powder
  • 1/2 cup oat milk
  • 1 1/2 cup fresh blueberries – fresh over frozen it makes a difference

Instructions
 

  • Preheat oven to 350 F.
  • Grease a muffin tin with cooking spray, vegan butter or use liners
  • In a large mixing bowl add sugar and butter, beat, add eggs, beat, then add in vanilla and lemon zest and stir until combined.
  • In a separate bowl whisk together flour, salt and baking powder, add to wet, pour in oat milk, mix and then fold in blueberries.
  • Pour batter into muffins tins about 2/3rds full and bake for 30-35 minutes or until the center is set.
  • Transfer to a cooling rack, cool for 10 minutes and ENJOY 🙂

Happy Holidays everyone! Stay safe and healthy! 🙂

Catch up on my blogmas posts so far!

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More about Theresa Healey

Celiac, Foodie, Runner, Blogger, Etsy Seller, Avid Reader

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