• prep: 10 min
• cook: 22 min
• total: 32 min

servings:

These moist and fluffy Gluten Free Vegan Blueberry Muffins taste amazing. They are perfect for breakfast or even as dessert.Lately, I have been enjoying fresh blueberries, I decided to make these yummy blueberry muffins. Typically I make my own gluten-free all-purpose flour blend. For this recipe, I decided to make life easier so I used Bob’s Red Mill All Purpose Flour.This blend is used as a 1:1 substitution of regular flour in recipes. Depending on what brand gluten-free flour you use to make the muffins, you may need to add more or less liquid.  I used pure cane sugar as the sweetener, especially for my readers who are living in foreign countries where they can’t find sweeteners such as maple syrup and coconut sugar. Personally, I prefer to use coconut sugar or maple syrup. You can also use 1/2 cup sweetener instead if you don’t like you muffins too sweet.I love to make muffins because they are easy to prepare and they don’t require to be decorated like cupcakes and most cakes do. For more of my muffin recipes, check out my made from scratch Blueberry Lemon Muffins recipe and my Apple Crumble Muffin recipe.I can’t believe that it is not even officially spring as yet but my azaleas are in full bloom and falling off the shrubs already. I wanted to capture their beauty so I made a bouquet with lavender buds and pansies.I am so excited to start a new facebook group, sharing lots of delicious vegan recipes, health tips etc. from our members, please join us at Vegan Recipes With Love! If you tried this recipe, please comment below and let us know how you like it. Also, please follow us on Instagram!

• 1 cup almond milk
• 1 teaspoon vanilla
• 1 tablespoon ground flax seeds
• 1 1/2 cups all purpose gluten-free flour, (I used Bob's Red Mill)
• 1/2 cup almond flour, (I used Bob's Red Mill)
• 3/4 cup pure cane sugar
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1 cup blueberries

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