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

Directions 

• 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!!