Wednesday, June 13, 2012

Blueberry Muffins (Vegan and Gluten Free)

These are the perfect muffins for when you feel like some comfort food (without the indulgence). These muffins are perfect to use in-season blueberries. I used gluten free flour and soya-butter, so they are both gluten free and vegan. With only 2 TBSP of honey- they are not overly sweet (that way you can add extra jam/"butter" for serving).  The best thing about this recipe - it only makes 3-4 muffins (aka. I don't ned to eat a whole pan!)

Cant wait for breakfast tomorrow morning!

Best in health

- Sarah

Photo Credit- P.J. Staudinger 

Makes 4 

  • 3/4 cup gluten free flour blend
  • 1/2 tsp baking soda
  • Pinch salt
  • 2 TBSP Raw Honey
  • 1 Flax Egg (1/2 Tbsp flaxseed meal + 1 Tbsp water)
  • 1 Tbsp Earth Balance
  • 3 Tbsp Soy Milk
  • 1/2 cup Blueberries

  • Oven to 350 degrees F
  • In a cup- add water and flax seeds and let sit
  • In a large bowl combine gluten free flour blend, honey, baking soda, and salt 
  • Add soy milk, melted "butter" and stir. 
  • Fold in 1/4 cup blueberries 
  • Divide batter evenly into 4 cupcakes 
  • Bake for 20 min (or until light brown)
  • Let cool for a few minutes. Add some vegan butter to that bad boy and call it a day!!