Recipe: Vegan Gluten-Free Blueberry Muffins

Ingredients

Preheat the oven to 375°F (190°C) and prepare two small ramekins with non-dairy butter.
Make a flax egg by mixing flaxseed meal with water and setting it aside.
In a large bowl, combine the gluten-free flour blend, brown sugar, baking soda, and salt, and whisk together.
Add almond milk, vanilla, melted vegan butter, and the flax egg to the dry ingredients and stir until combined.
If the batter is too thin, add more flour; if too dry, add more almond milk.
Toss blueberries in a small amount of gluten-free flour to prevent them from sinking, then fold them into the batter.
Divide the batter evenly between the ramekins and sprinkle with extra blueberries.
Bake for 25-30 minutes until golden brown and a toothpick comes out clean.
Let cool for a few minutes before serving warm.

Servings

2 muffins

Calories

328

Total fat

Total carbohydrates

61g

Total protein

Sodium

470mg

Cholesterol

0mg