Gluten-Free Vegan Blueberry Muffins

These Gluten-Free Vegan Blueberry Muffins are moist and fluffy, packed full of sweet, juicy blueberries and definitely healthy enough for breakfast! They come together easily in one bowl and require just 35 minutes from start to finish!

THE RECIPE

INGREDIENTS

60 g coconut oil (or sub olive or vegetable oil)
200 ml unsweetened almond milk (or any other plant-based milk)
2 tablespoons lemon juice *
8 tablespoons maple syrup (or sub any other sweetener)
1 teaspoon vanilla extract
Pinch salt
150 g ground almonds (almond meal) *
150 g gluten-free flour blend (or sub plain flour if not gluten-free)
2 heaped teaspoons baking powder (ensure gluten-free if necessary)
1/4 teaspoon bicarbonate of soda (baking soda)
100 g fresh blueberries

INSTRUCTIONS

Preheat oven to 180 degrees Celsius (350 degrees Fahrenheit)
Place the coconut oil in a large bowl and melt over a saucepan of boiling water or in the microwave (skip this step if using any other oil)
Once melted, add the milk to the same bowl along with the lemon juice, maple syrup, vanilla, salt and ground almonds
Sift in the flour, baking powder and bicarbonate of soda
Mix well, adding a tiny splash more milk if it’s looking too dry
Add the fresh blueberries and fold in gently, to make sure you don’t crush them
Transfer the mixture between 8 muffin cases in a muffin tin
Bake in the oven for 20 minutes until risen and an inserted skewer comes out clean
Tastes best when fresh, but keeps covered in the fridge for up to a few days