ah…muffins…gluten and dairy-free blueberry muffins… you can freeze these and nibble on them for breakfast, snacks …… even after dinner. Yum!
Gluten- Dairy-free Blueberry Muffins
Ingredients
- ¼ cup plant-based butter
- 200 ml unsweetened plant-based milk (yes, ml are on my measuring cup)
- 2 tablespoons lemon juice
- 8 tablespoons pure maple syrup
- 1 teaspoon pure vanilla extract
- cup King Arthur measure-for-measure gluten-free flour
- 2 heaped teaspoons baking powder (ensure gluten-free if necessary)
- ¼ teaspoon baking soda
- 1 cup fresh blueberries
Instructions
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Preheat oven 350 degrees.
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Place the plant-based butter in a large bowl and melt r in the microwave.
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Once melted, add the milk to the same bowl along with the lemon juice, maple syrup, and vanilla.
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Sift in the flour, baking powder, and baking soda. and bicarbonate of soda.
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Mix well, adding a tiny splash more milk if it’s looking too dry.
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Add the fresh blueberries and fold in gently, to make sure you don’t crush them.
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Transfer the mixture between muffin cases in a muffin tin.
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Bake in the oven for 20 minutes until risen and an inserted toothpick comes out clean.
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These muffins taste best when fresh, but keep covered in the fridge for up to a few days.
