Lately more and more people are starting a gluten free diet and are looking for recipes that can fit their new lifestyle and eating habits. This easy recipe is sweet and a total comfort food, plus it is non-dairy AND gluten free!
To make gluten free muffins, you need gluten free flour or a mix of several flours that will work like regular flour. I bought this Israeli brand flour that is well known here and can be used in all recipes as a substitute for regular flour. There is no need to mix flours at home and start calculating and measuring ingredients that aren't in the recipe. As such, this muffin recipe can be called non-dairy blueberry muffins as it will work with all-purpose flour as well (if you don’t need it to be gluten free).
Another good thing is that it doesn’t matter if you use fresh or frozen blueberries to make these muffins, the outcome will be the same. DELICIOUS of course! To avoid having weird blue colored muffins, don’t mix the blueberries with the batter but add them to each muffin at the end just before popping them in the oven to bake.
To add more texture to these blueberry muffins, I added crumble on top that I made with almond meal, sugar and oil. You can skip this topping but I think it adds a more artistic touch and a sprinkle more of flavor.
As I mentioned, these muffins are non-dairy, for liquid I used soy milk, you can use any type of non-dairy milk that you prefer. If you want to make the recipe vegan as well, simply switch the 2 eggs to ½ cup applesauce.
The recipe is very quick and simple, just mix the ingredients and bake. The outcome is yummy and satisfying! Now that we are home all day long, we need something sweet to munch on and you can always bake it with your kids if you are looking for a new activity to keep them occupied.
Get started making these delicious blueberry muffins now by following my super easy recipe below:
GF Non-dairy Blueberry Muffins
- 1½ cups gluten free all-purpose flour
- ½ cup vegetable oil
- 1 cup sugar
- ¾ cup soy milk
- 2 eggs
- 1 tablespoon baking powder
- Pinch of salt
- 1 cup blueberries
For the crumble:
- ½ cup almond meal (ground almonds)
- ½ cup sugar
- ¼ cup vegetable oil
- Heat the oven to 180°C / 350°F with the fan.
- In a bowl, mix all muffin ingredients except for the blueberries.
- Pour the batter into the cupcake cases up to ¾ full.
- Add a few blueberries to each cupcake.
- In a small bowl, mix the crumble ingredients.
- Add 1-2 tablespoons of the crumble to each muffin.
- Bake the muffins for 15-20 minutes.
- Cool at room temperature.
- Have a few muffins and enjoy every bite!