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Gluten Free Blueberry Muffins stacked on a serving plate.

Gluten Free Blueberry Muffins

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  • Author: Laurel
  • Prep Time: 10 minutes
  • Cook Time: 35 minutes
  • Total Time: 45 minutes
  • Yield: 12 muffins 1x
  • Category: Breakfast
  • Method: Oven
  • Cuisine: American
  • Diet: Vegan

Description

Gluten Free Blueberry Muffins - bursting with jammy blueberries, chewy oats, sweet cinnamon and made in one bowl!


Ingredients

Scale

Wet ingredients:

  • scant 1/2 cup unsweetened applesauce (I use the individual serving sizes and it is the perfect amount)
  • 1/3 cup maple syrup
  • 1/4 cup coconut sugar
  • 2 tablespoons avocado oil OR melted coconut oil, etc.
  • 2 teaspoons pure vanilla extract
  • 1 teaspoon apple cider vinegar

Dry ingredients:

 

  • 1 cup fresh or frozen blueberries

Instructions

  1. Preheat the oven to 350 degrees. Line a muffin tin with liners. Set aside.
  2. Add the wet ingredients to a large bowl and whisk.
  3. Add in the dry ingredients and mix until well combined.
  4. Gently stir in the blueberries and divide the batter evenly into the muffin cups.
  5. Bake for 25-28 minutes or until the tops spring back when pressed.
  6. Remove from the oven and let cool for 5 minutes in the muffin tin. Transfer to a wire rack and cool completely. Enjoy!


Nutrition

  • Serving Size: 1/12th recipe (1 muffin)
  • Calories: 153
  • Sugar: 12g
  • Sodium: 29mg
  • Fat: 2g
  • Carbohydrates: 30g
  • Fiber: 3g
  • Protein: 4g