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Gluten-Free, Egg-Free, Dairy Free Blueberry Muffins

These dairy free blueberry muffins also happen to be both gluten-free and egg-free also. Perfect for serving to a crowd, because you never know who has food allergies or gluten sensitivity. So moist and bursting with blueberry flavor, you won't miss the gluten, eggs or the dairy!

All ounce amounts are measured by weight.
Course Muffin
Cuisine American
Prep Time 10 minutes
Cook Time 18 minutes
Total Time 28 minutes
Servings 12 muffins

Ingredients

  • 8 oz your favorite gluten-free flour blend
  • 2 oz granulated sugar
  • 2 ½ teaspoons baking powder
  • ½ teaspoon salt
  • 10 oz Silk blueberry Dairy-Free Yogurt Alternative (2 conatiners)
  • 3 oz neutral vegetable oil
  • 2 Tablespoons ground flax seed* (See Note below)
  • 6 Tablespoons water
  • 1 teaspoon vanilla extract
  • 6 oz (generous 1 cup) fresh or frozen blueberries (if using frozen, do not thaw)

For Topping

  • 4-6 extra blueberries per muffin
  • demerara sugar or other coarse sugar

Instructions

  • Set a rack in the middle of your oven and preheat to 425F.
  • In a medium bowl, whisk together the flour blend, sugar, baking powder and salt. Set aside.
  • In another bowl, whisk together the Silk Non-Dairy Yogurt Alternative, the oil, ground flax seed, water and vanilla extract.
  • Pour the wet mixture into the dry mixture, mixing well until combined. The batter will be thick.
  • Fold in the fresh or frozen blueberries.
  • Portion into a greased or lined standard sized, 12 cavity, muffin tin.
  • Press an additional 4-6 blueberries on top of each muffin and sprinkle with a bit of coarse sugar.
  • Bake for 15-18 minutes or until they spring back when pressed and there are some golden brown spots on top in between the blueberries.
  • Allow to cool to warm and enjoy.

Notes

*To get the finest texture even in pre-ground flax, whir it up really well in a high-speed blender or in a coffee grinder.