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Gluten Free Blueberry Muffins

This recipe is gluten free and dairy free. It makes 24 standard size muffins.
Course Breakfast
Cuisine American
Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings 24
Calories 106 kcal

Ingredients

  • 1 1/2 cups fresh blueberries
  • 1 cup unsweetened non-dairy milk we use almond milk
  • 2 tbsp apple cider vinegar
  • 1 cup palm oil shortening
  • 1 cup sugar
  • 4 eggs
  • 1 tsp vanilla
  • 3 cups gluten free flour
  • 1/2 tsp salt
  • 1/4 tsp baking soda

Instructions

  1. Preheat your oven to 350 degrees.
  2. In a small bowl, combine your almond milk and apple cider vinegar to make your "buttermilk." Set aside and let it sit for 15 minutes.
  3. Meanwhile, in a stand mixer or electric mixer, add your shortening and sugar and mix on low-medium until smooth.
  4. Add your eggs and vanilla and mix until well combined.
  5. Add your "buttermilk" and mix until smooth.
  6. In a separate bowl, combine your gluten free flour, salt and baking soda.
  7. Add one cup at a time to your mixer and wait until the dry mix is mostly blended in before adding the next cup.
  8. Turn off the electric or stand mixer and add your blueberries.
  9. Fold the blueberries into the batter by hand with a spatula.
  10. Add 1/4 cup measuring cup to add your batter to each muffin cup.
  11. Bake for 25 minutes until cooked through.
  12. Enjoy!

Recipe Notes

Store in an airtight container for two days on your counter, or in the refrigerator for 4 days. Stays good in the freezer for 30 days.

Nutrition Facts
Gluten Free Blueberry Muffins
Amount Per Serving
Calories 106 Calories from Fat 18
% Daily Value*
Fat 2g3%
Saturated Fat 0g0%
Cholesterol 27mg9%
Sodium 72mg3%
Potassium 17mg0%
Carbohydrates 20g7%
Fiber 1g4%
Sugar 9g10%
Protein 2g4%
Vitamin A 45IU1%
Vitamin C 0.9mg1%
Calcium 15mg2%
Iron 0.7mg4%
* Percent Daily Values are based on a 2000 calorie diet.