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 Pomegranate Berry Cottage Cheese Smoothie Applesauce Pancakes Cinnamon French Toast SweetBeet Sweet Potato Hash with Egg Pumpkin Banana Shake Herbed Spinach Quiche Portabella Caps Banana Oatmeal Pancakes with Lentils