Dairy Free Muffins (& Gluten-Free!)
Our gluten-free and dairy-free muffins are a delicious breakfast, snack, and everything in between. They are the perfect way to start the day off right.
Servings: 12 servings
- 4 tablespoons butter or Earth Balance butter sticks
- 2 eggs
- 1 cup dairy free milk
- 1 teaspoon lemon juice
- 1/2 teaspoon gluten-free almond extract vanilla works too
- 2 cups gluten-free flour King Arthur gluten-free flour works best
- 1 cup brown sugar
- 1 tablespoon baking powder
- 1 tablespoon hemp hearts optional but yummy
- 2 cups fresh blueberries optional but delicious
Preheat oven to 375°
In a stand mixer, combine all wet ingredients and mix well
In another bowl, combine dry ingredients
Slowly add dry ingredients to wet ingredients and mix well
Fold in half of the blueberries
Fill greased muffin cups 2/3 full and top with more blueberries
Bake at 375° for 22-24 minutes
Top tip: Enjoy with a large glass of orange juice. Trust me.
Can you freeze them?
Absolutely. This is my favorite thing to do because it makes breakfast time so much easier on school days. All you have to do is take the muffin out of the freezer, warm it up, and boom, you are ready to go. Before freezing these gluten-free blueberry muffins, you will want to make sure they are at room temperature. Then, place them in an airtight container or freezer bag. They will last in the freezer for about a month.
How to store leftovers
Allow your muffins to cool to room temperature and place them in an airtight container. They can last up to four days, but I doubt they will last that long because they are delicious.
Serving: 1muffin | Calories: 212kcal | Carbohydrates: 37g | Protein: 4g | Fat: 6g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 37mg | Sodium: 57mg | Potassium: 184mg | Fiber: 3g | Sugar: 21g | Vitamin A: 253IU | Vitamin C: 4mg | Calcium: 108mg | Iron: 1mg