Description
The best blueberry muffin you’ll ever bake! These delectable dairy-free blueberry muffins are perfectly moist, delicately sweet, and full of fresh juicy blueberries. It’s the only muffin recipe you’ll ever need.
Ingredients
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Blueberry Muffins
- 1/2 cup (118ml) dairy-free milk, room temperature
- 1 teaspoon apple cider vinegar
- 1/2 cup (113g) dairy-free butter, melted
- 3/4 cup (150g) granulated sugar
- 2 large eggs, room temperature
- 1 teaspoon vanilla extract
- 1/4 teaspoon almond extract *optional but highly encouraged
- 2 cups (240g) gluten-free flour 1:1 baking blend
- 2 teaspoons baking powder
- 1/2 teaspoon fine sea salt
- 2 cups (320g) blueberries, fresh or frozen
- 2 tablespoons gluten-free flour 1:1 baking blend
Instructions
Blueberry Muffins
- Preheat the oven to 400ºF and prepare a muffin pan with liners or generously spray with non-stick baking spray.
- Combine the milk and apple cider vinegar together and set aside to curdle. This will take approximately 5 minutes.
- In a large mixing bowl, combine the melted butter and sugar and mix until smooth.
- Add in the eggs and mix until fully combined and smooth.
- Add in the milk mixture, vanilla extract, and almond extract and mix until smooth.
- Measure in the flour, baking powder, and salt and mix until just combined.
- In a small bowl, combine the blueberries and 2 tablespoons of flour and stir to coat the blueberries. This will prevent the berries from sinking.
- Divide the batter evenly between the prepared muffin pan and bake for 18-20 minutes or until a toothpick comes out clean. Allow the muffins to cool in the pan for 5 minute sbefore removing to a wire rack to fully cool. Enjoy!
- Store leftover muffins in an airtight container at room temperature for up to 5 days or frozen for up to 6 months.
Equipment
Buy Now → - Prep Time: 10 Minutes
- Cook Time: 20 Minutes
- Category: Quick Breads & Donuts
- Method: Baking
- Cuisine: American