The Most Perfect Vegan, GF Blueberry Muffins
Servings Prep Time
12Muffins 10Mins
Cook Time
20Mins
Servings Prep Time
12Muffins 10Mins
Cook Time
20Mins
Ingredients
Dry Ingredients
Wet Ingredients
Instructions
  1. Preheat the oven to 375. Lightly grease a muffin pan with coconut oil, or line a muffin pan with parchment liners.
  2. Place all dry ingredients in a large bowl and whisk together thoroughly. NOTE: If you are using psyllium husk do NOT use chia egg as well (though i’m sure nothing totally horrible would happen if you did…)
  3. Place all wet ingredients EXCEPT blueberries in a separate bowl, and whisk together thoroughly. Ensure that your milk is at room temp so the coconut oil does not harden upon contact. If this happens, simply heat up your liquid mixture.
  4. Mix together your wet and dry ingredients. Slowly fold in the blueberries at the very end.
  5. Spoon the mixture evenly into your muffin pan. Place in the oven for 20 minutes. To check if they are done, stick a toothpick in the centre of a muffin. If it comes out clean they are done! If not, stick them back in for about 5 minutes and check again!

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