No Nuts? No Whey!

Living in an allergy-free world one day at a time.

Gluten-Free, Dairy Free Blueberry Muffins

Blueberry Muffins

  • 1½ cups (210g) high-quality all-purpose gluten-free flour (I use Bob’s Red Mill)
  • ¾ teaspoon xanthan gum (omit if your blend already contains it)
  • 1½ teaspoons baking powder
  • ¼ teaspoon Hain’s baking soda
  • ¼ teaspoon kosher salt
  • ⅓ cup (67g) sugar
  • 1 cup (187g) frozen whole blueberries
  • 8 tablespoons (112g) Earth Balance Coconut Spread, at room temperature
  • 1 extra-large egg, beaten
  • 1 cup (240g) plain (or vanilla) coconut yogurt, at room temperature
  • 1 teaspoon pure vanilla extract
Instructions
  • Preheat your oven to 350 degrees F. Grease or line a standard 12-cup muffin tin, and set it aside.
  • In a large bowl, place the flour, xanthan gum, baking powder, baking soda, salt and sugar, and whisk to combine well. In a small bowl, place the frozen blueberries and 1 teaspoon of the dry ingredients on top of the blueberries. Toss to coat, and set the bowl aside.
  • To the large bowl of dry ingredients, add the coconut spread, egg, yogurt and vanilla, mixing well after each addition. The batter will be thick. Add the blueberries and reserved dry ingredients to the batter, and mix to evenly distribute the blueberries throughout the batter.
  • Fill the prepared muffin cups about ¾ of the way with batter. With wet hands, smooth the tops. Place the muffin tin in the center of the preheated oven and bake, rotating once, for 19 minutes, or until lightly golden brown and a toothpick inserted in the center comes out mostly clean. (Mine usually cook a few minutes longer.)
  • Remove from the oven and allow to cool in the pan for about 10 minutes. Transfer to a wire rack to cool completely.
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