Vegan Gluten-Free Blueberry Almond Flour Muffins
These delicious muffins are made with almond flour for a naturally gluten-free and subtly nutty treat. Perfect for breakfast or a snack!
Equipment
- Mixing Bowls
- Muffin Tin
- Whisk
- Measuring Cups and Spoons
Ingredients
Wet Ingredients
- 1 cup Unsweetened Almond Milk
- 1 tablespoon Apple Cider Vinegar
- 1/2 cup Maple Syrup
- 1 teaspoon Vanilla Extract
Dry Ingredients
- 1 1/2 cups Almond Flour
- 1 teaspoon Baking Powder
- 1/2 teaspoon Baking Soda
- 1/4 teaspoon Salt
- 1 cup Fresh Blueberries
Instructions
Instructions
- Preheat oven to 375°F (190°C). Line a muffin tin with paper liners.
- In a large bowl, whisk together the almond milk and apple cider vinegar. Let sit for 5 minutes.
- Add the maple syrup and vanilla extract to the wet ingredients and whisk to combine.
- In a separate bowl, whisk together the almond flour, baking powder, baking soda, and salt.
- Gently fold the dry ingredients into the wet ingredients until just combined. Be careful not to overmix.
- Fold in the blueberries.
- Fill the muffin liners about 2/3 full.
- Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
- Let the muffins cool in the tin for a few minutes before transferring them to a wire rack to cool completely.
Notes
Store leftover muffins in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to a week. You can also freeze them for longer storage.