Friday, August 9, 2013

Vegan Blueberry Muffins

If you follow me on Facebook, you've probably noticed I've been baking a lot of gluten-free muffins lately :). So ... I thought I'd post all my favourites in one spot so they'd been easier to find.

Here's pumpkin topped with a little Trader Joe's Creamed Honey ... 

and amazing banana ...

... but I have to introduce you to my new ABSOLUTE favourite of all - BLUEBERRY!

We are pretty lucky to live in a part of Ontario that's known for fresh produce.  This time of year we have the privilege of picking our own berries from a berry farm here on the banks of Lake Erie.  We go every year and stock up!  Raspberries, blueberries, strawberries, blackberries ... all picked then packaged neatly for the freezer!

If you have food allergies, muffins/cakes can be a little tricky.  They usually end up pretty dense, but this one is surprisingly different .. and it covers three major food allergy bases - no gluten, dairy or eggs!  I was skeptical.  How could a muffin be a muffin without ... eggs ... or milk?  But ... I promise, you will quickly fall in love with the light texture.

Another bonus :: any sweet berry will work!  SO good ... they disappear faster than I can make them!

I found the recipe here, then tweaked it just a bit according to my preference.

Makes 12 muffins
  • 1 cup frozen blueberries
  • 1 3/4 cups King Arthur's Gluten-free Flour blend (I keep a big batch of this in my fridge at all times - it's the best flour substitute I've found for gluten-free baking by far!)
  • 1/2 teaspoon xanthan gum
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup coconut milk (I used Trader Joe's Vanilla Flavored Coconut Milk)
  • 1/2 cup water
  • 1 tablespoon apple cider vinegar
  • 1/2 cup organic sugar or evaporated cane juice
  • 1/4 cup coconut oil, melted
  • 3 tablespoons pure maple syrup
  • 2 teaspoons pure vanilla extract

Preheat oven to 350 degrees. Spray muffin tin with non-stick cooking spray. 

Stir together flour blend, xanthan gum, baking powder, baking soda, and salt. Set aside. 

In large mixing bowl or stand mixer, combine coconut milk, water and apple cider vinegar. Allow to sit for a 5 minutes. Stir in the sugar, coconut oil, pure maple syrup, and vanilla extract. 

While mixing, slowly add the flour mixture until just combined. Gently fold in the frozen blueberries. 

Scoop batter into prepared muffin tin. Bake for 19-24 minutes or until golden brown.  

Remove from pan and allow to cool (if you can keep from eating them).  They don't need anything ... but, if you want an extra little touch of sweetness, Trader Joe's Creamed Honey will blow your mind!

Store in air-tight container in the refrigerator.  They also freeze great!