Breakfast Dairy-Free Dessert Gluten-Free Low-Fat Low-Carb Low-Sugar Vegan + Vegetarian Vegan Blueberry Muffins Prep: 15 mins Cook: 15 minsServings: 12These swoon-worthy blueberry muffins are so flavorful it’s hard to imagine that they’re both gluten-free and vegan!Ingredients 1 cup frozen organic blueberries 1¾ cups King Arthur gluten-free flour ½ cup organic raw sugar 1 teaspoon baking powder ½ teaspoon baking soda ½ teaspoon salt ½ cup water 1 tablespoon apple cider vinegar ½ cup organic almond milk ¼ cup coconut oil, melted 3 tablespoons maple syrup 1 teaspoon pure vanilla extract 1 teaspoon lemon extract*Choose organic whenever possible Nutritional InfoNutrition InfoPerServingDaily%Calories00%Fat (g)00%Saturated Fat (g)00%Carbohydrates (g)00%Protein (g)00%Sugars (g)00%Fiber (g)00%PreparationView As Slideshow Preheat oven to 350 degrees F. Line muffin tin with paper cupcake liners or spray with coconut oil. In small bowl, coat blueberries with 1 tablespoon of the gluten-free flour blend. Set aside. Sift together gluten-free flour, baking powder, baking soda, and salt. Set aside. In large mixing bowl, combine milk, water, and apple cider vinegar. Let mixture sit for 5 minutes. Then stir in the sugar, coconut oil, maple syrup, vanilla, and lemon extract. While mixing, slowly add the flour mixture. Stir until just combined. Gently fold in the flour-coated blueberries to the batter. Scoop batter into prepared muffin tin and bake for 15-18 minutes, or until golden brown. Remove from pan, allow to cool on cooling rack for several minutes, and then enjoy!TipCrushed walnuts are a great addition to this recipe!print TAGS: Almond Milk, Blueberries, Coconut Oil, Gluten-free Flour, Kid-friendly, Maple Syrup, Muffins, Snack, SweetsShare this:Related Recipes Peach Summer Smoothie Scrambled Eggs with Smoked Salmon Almond + Apple Butter Rings Herbed Spinach Quiche Portabella Caps SweetBeet Baked Kale Frittata Avocado Melon Breakfast Smoothie Sunshine Shake