Name: Vegan Blueberry Muffins {Vegan, Gluten-Free}
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Ingredients: 1/2 cup unsweetened applesauce; 3/4 cup granulated sugar; 1/2 cup original almond milk; Demerara or turbinado sugar for topping; 2 teaspoons baking powder; 1/2 teaspoon ground cinnamon; 1/2 teaspoon Kosher salt; 4 tablespoons vegan butter; 1-1.5 cups fresh or frozen blueberries, rinsed and dried; 3 tablespoons extra light olive oil; 2 cups + extra for coating gluten-free 1:1 baking flour

Blueberry Muffin

Can I use gluten-free flour in these blueberry muffins?

Should I use fresh or frozen berries in blueberry muffins?

How do you keep blueberries from sinking to the bottom of muffins?

What can I use instead of buttermilk or sour cream?

How do I store and freeze blueberry muffins?

Muffins are one of my favorite foods to make on the weekends. Serve with a cup of golden milk latte, tea, or hot cocoa! If there are leftovers, these vegan blueberry muffins also freeze really well!

Tree Nuts

Gluten Free

Lactose Free

Vegetarian

Vegan

Canned Fruit

gram

applesauce

Sugars & Sweeteners

sugar

Non Dairy Milk

milliliter

almond milk

raw demerara sugar

Rising Agents

baking powder

Seasonings

ground cinnamon

salt

Butter & Margarine

vegan butter

Fresh Fruit

blueberry

Oils

Light Olive Oil

Flour & Meal

gluten free flour

Magnesium

Minerals

Water

Calories

Copper

Zinc

Lutein+zeaxanthin

Vitamins

Thiamin (B1)

Lycopene

Vitamin E

Total polyunsaturated fatty acids

Total monounsaturated fatty acids

Saturated Fat

Choline

Sodium

Potassium

Iron

Calcium

Sugar

Carbohydrates

Dietary Folate Equivalents

Pantothenic acid (B5)

Niacin (B3)

Riboflavin (B2)

Manganese

Phosphorus

Dietary Fiber

Protein

Vitamin A

Beta-carotene

Vitamin B6

Vitamin C

Beta-cryptoxanthin

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Vegan Blueberry Muffins {Vegan, Gluten-Free}

Produce

Baking Goods

Dairy

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