Vegan Gluten-Free Blueberry Muffins for 2
Vegan, gluten-free blueberry muffins that require just 1 bowl and about 30 minutes from start to finish. Hearty, sweet, and packed full of healthy ingredients.
Servings 2 (muffins)
Ingredients
- 1/2 Tbsp flaxseed meal (to make flax egg)
- 2 Tbsp water (to make flax egg)
- 3/4 cup gluten-free flour blend*
- 2-3 Tbsp brown sugar*
- 1/2 tsp baking soda
- 1 pinch salt
- 3-4 Tbsp unsweetened almond milk (plus more as needed)
- ½ tsp vanilla extract
- 1 Tbsp vegan butter (melted // such as Earth Balance)
- 1/4 cup blueberries (plus more for topping)
Instructions
- Preheat oven to 375 degrees F (190 C) and lightly butter two small ramekins with non-dairy butter.
- To make flax egg: In a liquid measuring cup, add flaxseed meal and water and set aside.
- In a large bowl combine flour blend, brown sugar, baking soda, salt and whisk.
- To the liquid measuring cup, add almond milk, vanilla, melted butter, flax egg and stir. Add to dry ingredients and stir until combined. If batter appears a bit too thin, add another Tbsp or so of flour. If batter appears to dry, add another Tbsp or more of almond milk.
- Toss the blueberries in 1-2 Tbsp of the gluten-free flour blend so they don't settle to the bottom when baking (amount as original recipe is written // adjust if altering batch size). Then fold them in to combine.
- Divide batter evenly into the two ramekins – about 1/2 to 3/4 full – and sprinkle with a few more blueberries. If using a standard muffin tin, it will likely make 3 or 4 (amount as original recipe is written).
- Bake for 25-30 minutes or until the tops are golden brown and a toothpick or knife inserted comes out clean.
- Let cool for a few minutes, then remove from ramekins and serve warm. A little vegan butter would make the perfect addition, but not necessary. Will keep in an airtight container for a couple days. Freeze to keep longer.
Notes
*The gluten free flour blend creates a slightly gritty texture in the final product, as most GF blends do. I didn't find it displeasing, but it is worth mentioning.
*I used 3 Tbsp brown sugar and they turned out quite sweet. If you prefer a less sweet muffin, stick with 2 Tbsp.
*Nutrition information is a rough estimate.
*I used 3 Tbsp brown sugar and they turned out quite sweet. If you prefer a less sweet muffin, stick with 2 Tbsp.
*Nutrition information is a rough estimate.
Nutrition (1 of 2 servings)
Serving: 1 muffins Calories: 328 Carbohydrates: 61 g Protein: 4 g Fat: 6 g Trans Fat: 0 g Cholesterol: 0 mg Sodium: 470 mg Fiber: 0.8 g Sugar: 11 g