HEALTHY LITTLE VITTLES is a food blog created by certified health coach and published author, Gina Fontana, that focuses on gluten-free + vegan + plant-based recipes. Here you'll find simple, flavorful meals, many made in 30 minutes or less! All eaters are welcome, there is a little something here for everyone!
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Vegan + Gluten-free Blueberry Muffins made easy! These moist, allergy-friendly muffins are perfect for weekend brunch or an easy grab-n-go breakfast during the week!
It was the morning of my birthday and I found myself craving blueberry muffins. I don’t remember if maybe it’s some sort of tradition, but it was definitly something that I just had to have. Problem is, I haven’t quite mastered a gluten-free, vegan moist muffin recipe yet. You can call it birthday luck, or a birthday wish come true because these Blueberry Muffins came out so darn good!
The recipe is so simple, which in my house is a must. So what’s the secret? What makes these muffins so moist and delicious? Yogurt! Dairy-free blueberry yogurt! I also like to add crystal sugar on the top for that added sweet crunch.
From making other vegan bloggers bakery, I’ve learned a method to make baked goods better… creating a sort of “buttermilk” from adding apple cider vinegar to your almond milk. It makes the milk curdle ever so slightly. I’m not entirely sure why this makes a difference, but it truly makes my gluten-free, vegan bakery moister… is that a word? I think more moist is correct? lol Well anyway, and just a little less dense. You can see how fluffy these muffins turned out!
Let’s take a peek at what’s in these delicious gluten-free, vegan Blueberry Muffins and then check out the full recipe so you can enjoy these Blueberry Muffins as well!
☆ gluten-free flour (I used Bob’s Redmill 1:1 Baking Flour)
☆ blueberries (frozen or fresh)
☆ non-dairy blueberry yogurt
☆ vegan butter
☆ baking powder
☆ light brown sugar
☆ plant milk (I used flax milk!)
☆ apple cider vinegar
☆ vanilla extract
☆ crystal sugar for topping
The trick to making these blueberry muffins look like traditional muffins with the dome shaped muffin top is to use a large cookie scoop to form the muffin tops and then bake. I discovered this fun little trick when I was making my Grain-Free Lemon Poppy Seed Muffins. Gluten-free, vegan muffins don’t rise as much as traditional muffins, so this is my little muffin hack 😉
As always, I’d love to see your versions so be sure to tag me and comment below! Until next time…
Also be sure to check out my Grain-Free Vegan Cinnamon Streusel Muffins!
** Recipe adapted from Two Raspberries