What is it about a muffin? They don’t feel as naughty as a piece of cake and just the name evokes a healthy vibe – even though we all know they probably aren’t!
I whipped up these blueberry muffins for a recent episode of The Grown-Up Girls Report bookclub to feed one of my recent fabulous cohosts. They disappeared in a flash! I think we were feeling very pleased with ourselves as they have no refined sugar! Definitely a reason to have a second!
I actually used my Kitchenaid to make these which is not normally how I like to make muffins. A machine mixed muffin can often produce a tough muffin but these completely broke that rule! They are light and airy and taste great. Of course, they are gluten and dairy free but I have also used coconut sugar to make them refined sugar free too.
I hope your clan enjoys them as much as mine did!
The Best Blueberry Muffins: Dairy, Gluten and Refined Sugar Free
- 1/2 cup vegetable oil
- 3/4 cup coconut sugar
- 2 eggs room temperature
- 1 tsp vanilla extract
- 1 3/4 cups gluten-free plain flour
- 1/2 teaspoon salt
- 2 teaspoons gluten-free baking powder
- 1/2 cup dairy-free milk, I used almond
- 1 1/2 cups fresh or frozen blueberries, I used a combo
- Preheat the oven to 180°C (or 350°F). Line a muffin tin with 12 papers; set aside.
- Mix oil and sugar with an electric mixer. Add eggs, one at a time, beating well after each addition. Add vanilla and mix until combined.
- Then add the flour, salt and baking powder and mix until just combined – no more otherwise the muffins will be tough!
- Add the milk
- Fold in the blueberries by hand. You could reserve a few to place on the top if you are so inclined.
- Fill each paper liner about 2/3rds full.
- Bake for 30-35 minutes, or until the center is set.
- Remove from the oven and let cool for 10 minutes before transferring to a wire rack to cool completely.
- Store in a container for up to 4 days at room temperature.