Easy Gluten-Free Dairy-Free Blueberry Muffins
These gluten-free, dairy-free blueberry muffins are incredibly moist with a rich buttery flavor. Enjoy them with your morning coffee, as an afternoon snack, or grab one for dessert!
Servings: 8 muffins
Ingredients
Dry
- 2 cups almond flour, packed*
- ½ cup oat flour, packed*
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
Vegan Buttermilk
- ½ cup flax milk
- 1 tablespoon lemon juice
Other wet ingredients
- ¼ cup maple syrup
- 2 tablespoons avocado oil
- 1 heaping cup fresh or frozen blueberries
Muffin toppings
- pinch of cane or turbinado sugar (on each muffin)
- additional blueberries (optional)
- sliced almonds (optional)
Instructions
- Preheat oven to 350°F
- Add all dry ingredients to a medium-sized mixing bowl and stir until combined.
- Add flax milk and lemon juice to a measuring glass or small bowl and whisk together. Let it sit for a minute while you add the maple syrup and avocado oil to the dry ingredients. Add the buttermilk and stir until combined. The batter should resemble a cookie dough consistency. Lastly, fold in the blueberries.
- Line a muffin pan with 8 liners. Using a cookie or ice cream scoop (I used a large 2.6 scoop), fill each muffin tin. Top with a sprinkle of cane sugar, extra blueberries, and/or sliced almonds. Place into the oven (on the middle rack) and bake for 20 minutes or until the tops are golden brown and a toothpick comes out clean.
Notes
*How to pack flour: grab a measuring scoop and scoop it directly into the bag or container of flour until full. As you remove the scoop, press it against the side of the bag or the container to help press/pack the flour into the scoop. Using your finger, flatten the top if needed. The flour should be tightly packed into the scoop and be level.
If the scoop does not fit into the bag or container, add flour to the scoop and use your hand to press/pack the flour in tightly.