Gluten & Dairy Free Blueberry Muffins
- Melissa Moore
- Aug 26
- 1 min read
As seen on 'Melissa's Mile High Kitchen', here are the delicious gluten & dairy free blueberry muffins that everyone will enjoy. The flavor is great and as I hear so often, "these are great and they don't taste gluten free." I'll just take that as a compliment and move on.
These blueberry muffins are moist and the secret flavor comes from the almond extract and the sugary topping. The other surprise with these muffins is the 'magic' topping which will remind you of a snickerdoodle cookie.
Get ready to have all the gluten free haters in your life apologizing for ever saying that gluten free is dry and tasteless. Plus, the bonus with these muffins is that you get to practice your 'fold it in!' technique. Good luck and if you're confused about how to fold it in, I try and explain 'fold it in' with a nod to all my Schitt's Creek fellow fans in my video. Here's the clip of Schitt's Creek just in case you haven't seen it.
Enjoy and as always let me know if you have any recommendations or tips to add. Love hearing from you. xox
1
Oven Temperature
The oven is pre-heated to 425, then dropped to 375 for baking. This helps create a crunchy topping on the baked muffins.
2
Making Buttermilk
Mix together almond milk or other non-dairy milk with either 1/2 teaspoon vinegar or lemon juice. This creates the 'buttermilk'.
3
Egg Substitutes
There are many egg substitutes - Flax eggs involve mixing 1 Tablespoon ground flaxseed with 3 Tablespoons of water = 1 egg. T
There are also egg substitutes that involve mixing a dry ingredient with water and letting sit. There is also an aquafaba substitute that equal 2 Tablespoons of aquafaba (bean liquid) per egg white.
As always - these may effect the rise and consistency of the muffin mix.
Notes
1
Make buttermilk by mixing together the almond milk and vinegar. Set aside.
2
In a mixer, add the non-dairy butter while slowly adding in the sugar. Mix at a medium speed with a hand or stand mixer. After adding the sugar, add the egg whites and then the almond extract.
3
Using the stir or slow speed, alternate adding the flour mixture and buttermilk to the creamed ingredients.
4
By hand, fold in the fresh blueberries. Folding it in is different than stirring, you are using a large spoon or spatula and flipping the batter top over bottom (as seen in video) to evenly mix in the blueberries. Be gentle or the blueberries will break and turn the batter purple.
5
Fill greased or paper lined muffin tins with blueberry batter - filling 2/3 way full. After filling muffin tins, sprinkle the cinnamon sugar topping - evenly coating each muffin.
6
Drop oven temperature to 375 and insert muffin tin(s) and bake for 25 - 30 minutes.
Instructions
1/2 cup unsweetened almond milk (or non-dairy milk)
1/2 teaspoon vinegar or lemon juice
Make Buttermilk
1/2 cup non-dairy butter
1 1/4 cups granulated sugar
1/3 cup egg whites or 2 egg whites
1/2 teaspoon almond extract
Cream Together with Mixer
2 cups Bob's Red Mill 1-1 Flour Blend
2 teaspoons baking powder
1/2 teaspoon salt
Whisk together dry ingredients
2 Tablespoons granulated sugar
1/2 teaspoon cinnamon
Mix in separate small bowl
1 1/2 cups fresh blueberries
Sugar/Cinnamon Combination
Set aside
Gluten & Dairy Free Blueberry Muffins
Home Cook
Melissa Moore
A delicious blueberry muffin that is also gluten and dairy free. These muffins are moist with a crunchy cinnamon sugar topping and delicious hint of almond flavor.
Servings :
15
Calories:
Prep Time
10 min
Cooking Time
25-30 min.
Rest Time
5 min
Total Time
45 min.
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