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Gluten Free Dairy Free Muffins

Soft Gluten-Free Dairy-Free Blueberry Muffins Recipe

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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 12 servings
Calories: 180
Ingredients Method Notes

Ingredients
  

  • 2 cups (240g) 1-to-1 gluten-free flour blend
  • 1/2 cup (100g) granulated sugar
  • 2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp fine sea salt
  • 3/4 cup (180ml) unsweetened dairy-free milk
  • 1 tbsp apple cider vinegar
  • 1/3 cup (80ml) neutral oil or melted coconut oil
  • 1 large egg
  • 1 tsp vanilla extract
  • 1 1/2 cups (225g) fresh or frozen blueberries

Method
 

  1. Preheat oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners. In a large bowl, whisk flour, sugar, baking powder, baking soda, and salt.
  2. In a separate bowl, combine dairy-free milk and vinegar; let sit 5 minutes. Whisk in oil, egg, and vanilla until smooth.
  3. Pour wet into dry and fold just until no flour streaks remain. Gently fold in blueberries (if frozen, toss with a tablespoon of flour first).
  4. Divide batter among muffin cups. Bake 18 to 22 minutes, until golden and a toothpick comes out clean.
  5. Cool in pan 5 minutes, then transfer to a rack and serve warm.

Notes

Weighing your flour yields the most consistent texture. Muffins are best the day they’re made but keep well for 3 days. Do not thaw frozen blueberries before using.