Eggless Blueberry Muffins
These eggless blueberry muffins are moist, tender, and filled with pops of fresh blueberries in every bite.
Servings: 9
Calories: 361kcal
Equipment
Ingredients
- ½ cup almond milk room temperature
- ½ teaspoon apple cider vinegar
- 1 tablespoon chia seeds
- 2 ½ cups 1:1 gluten free flour
- 3 teaspoon baking powder
- ⅓ teaspoon salt
- 1 cup sugar
- ¼ cup brown sugar
- Fresh blueberries As many as you want
- ¼ cup butter olive oil
- ¼ cup butter melted/cooled
- ½ cup sour cream room temperature
- ½ cup applesauce
- 2 ½ teaspoon Singing Dog vanilla
Instructions
- Preheat the oven to 425 degrees and line a 12-count muffin pan with tulip liners.
- In a liquid measuring cup, combine the almond milk, vinegar, and chia seeds. Set it aside.
- Whisk the flour, sugars, baking powder, and salt. Gently mix in the blueberries with a rubber spatula.
- Whisk the olive oil, melted butter, sour cream, apple sauce, vanilla, and chia egg in another large bowl.
- Gently mix the wet ingredients into the dry ingredients with a rubber spatula until combined.
- Use a cookie scoop to evenly distribute the batter between the wells of the muffin pan. Top with more fresh blueberries if you like.
- Bake the muffins for 22 to 27 minutes until a toothpick inserted into the center comes out clean.
- Cool the muffins in the pan for 10 minutes. Then, transfer them to a wire cooling rack to cool completely. Enjoy!
Notes
Storage
- Store these muffins in an airtight container for up to 3 days on the counter.
- These muffins will also last for up to 5 days in the refrigerator in an airtight container.
- For longer storage, wrap the muffins in plastic wrap and freeze them for up to 3 months in an airtight, freezer-safe container.
- Bring the muffins to room temperature on the counter before serving.
- I recommend measuring your flour by weight if possible. Check the label on your container, as different gluten free flours weigh different amounts.
- If you don't have a food scale, loosely spoon your flour into your measuring cup and level it off with a knife. NEVER scoop flour out directly with your measuring cup. It will compact, and you'll use too much.
- Make sure your baking powder is fresh. Stale baking powder won't give the muffins that nice, crowned top.
Nutrition
Calories: 361kcal | Carbohydrates: 56g | Protein: 4g | Fat: 15g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 0.2g | Cholesterol: 21mg | Sodium: 293mg | Potassium: 44mg | Fiber: 4g | Sugar: 31g | Vitamin A: 242IU | Vitamin C: 0.3mg | Calcium: 146mg | Iron: 2mg
