Gluten Free, Vegan Blueberry Muffins
These blueberry muffins are made with buckwheat flour, giving them a classic pancake taste. Even better, they’re gluten-free and vegan.
- ½c (60g) light buckwheat flour
- ½c (60g) super fine almond flour
- ¼c + 2T (75g) sugar
- 1t baking powder
- ⅛t salt
- ⅛t ground cardamom
- 1T (14g) vegetable oil
- ¼c + 2T (90g) water or plant-based milk
- ½t vanilla extract
- ¼c (45g) frozen (not thawed) or fresh blueberries
- In a 4-cup measuring cup or a medium-sized bowl, mix together the dry ingredients (flours, sugar, baking powder, salt, and cardamom).
- In a 1-cup measuring cup or small bowl, mix together the wet ingredients (oil, water/milk, and vanilla).
- Add the wet to the dry and stir until well combined. Then stir a little more. As a gluten-free mix, over-mixing will help the muffins hold together after baking.
- Add the blueberries and stir until evenly distributed.
- Preheat oven to 390°F. Ensure the mixed batter has at least 15 minutes rest time in the bowl so the flours can absorb the liquid.
- Divide into six regular or three jumbo muffins. I use three lotus muffin liners in a standard muffin pan to get a classic bakery-shaped muffin. If you have a No. 20 portion scoop, each jumbo/lotus muffin will get two scoops of batter.
- Bake for 10 minutes.
- Without opening the oven, reduce the temperature to 350°F and continue baking for 18 minutes or until a cake tester comes out with moist crumbs or an internal temperature of 200°F.