Vegan Gluten-Free Blueberry Muffins
**Ingredients:**
– 1 cup Schär Gluten-Free Flour
– 1 cup almond flour
– 1/2 cup coconut sugar or your preferred sweetener
– 2 tsp baking powder
– 1/2 tsp baking soda
– 1/2 tsp salt
– 1 tsp ground cinnamon
– 1 cup almond milk (or any plant-based milk)
– 1/4 cup melted coconut oil or vegetable oil – I used Vegan Rama
– 1 tbsp apple cider vinegar
– 1 tsp vanilla extract
– 1 cup fresh or frozen blueberries
**Instructions:**
1. Preheat your oven to 180°C (350°F) and line a muffin tin with paper liners. For conventional oven: upper and lower heater)
2. In a large mixing bowl, whisk together dry ingredients: the Schär flour, almond flour, coconut sugar, baking powder, baking soda, salt, and ground cinnamon.
3. In a separate bowl, mix the almond milk, melted coconut oil, apple cider vinegar, and vanilla extract.! (It is important to do it in the Separate bowl)!
4. Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix.
5. Gently fold in the blueberries. (I coated them a little bit in the GF flour).
6. Divide the batter evenly among the muffin cups, filling them about 3/4 full.
7. Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
8. Allow the muffins to cool in the pan for a few minutes before transferring them to a wire rack to cool completely.
I added a Vegan whipped cream and fruits, to make them more festive. But they taste good on its own as well).
Enjoy!