Photo Credit: White Wave Foods

Vegan Blueberry Muffins

$0.00

Dairy- and gluten-free, these sweet, spongy muffins are a treat for anyone, regardless of diet restrictions. 

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Vegan Blueberry Muffins

Dairy- and gluten-free, these sweet, spongy muffins are a treat for anyone, regardless of diet restrictions. 
Course: Breakfast
Keyword: blueberry, dairy free, gluten-free, muffins, vegan, vegetarian
Servings: 12 large muffins
Author: White Wave Foods 

Ingredients

Instructions

  • Preheat your oven to 400° and add muffin liners to a muffin tin with 12 wells.
  • Except for 1 tsp of baking powder, add all dry ingredients to a small mixing bowl and whisk to combine.
  • In a separate, large mixing bowl, whisk the oil and Yogurt Alternative together.
  • Add the Almondmilk and 1 tsp of baking powder to the oil/yogurt mixture then whisk to combine.
  • Slowly incorporate the dry ingredients to the wet until a stiff batter forms (you may need additional Almondmilk as necessary to make it workable)
  • Fold in the blueberries using a spoon or spatula until just combined.
  • Spoon the batter into each liner until almost full.
  • Garnish the tops with a sprinkle of turbinado sugar before baking (optional).
  • Bake at 400° for 15-22 minutes or until golden brown.
  • Allow to cool for 10-15 minutes before removing from the tin and serving.
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