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 or who might be vegan. So moist and bursting with blueberry flavor, you won't miss the gluten, eggs or the dairy! All ounce amounts are measured by weight.
6ozgenerous 1 cup fresh or frozen blueberries (if using frozen, do not thaw)
For Topping
4-6extra blueberries per muffin
turbinado 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 gluten-free flour blend, sugar, baking powder, and salt. Set aside.
In another bowl, whisk together the Silk Non-Dairy Yogurt Alternative, oil, ground flax seed, water and vanilla extract. Let this mixture sit for ten minutes so the flax/water mixture can thicken.
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 for a few minutes, and enjoy warm.
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.