I am a gluten-free conversion goddess.
Ok, maybe that’s an overstatement, but I’m feeling pretty confident lately in my ability to take a regular ol’ recipe & make it easy on my tummy [gluten-free] and easy on the planet [vegan]. Some conversions turn out better than others, but they range from edible to orgasmic. This recipe is closest to the later.
Gluten-free Blueberry Muffins
Ingredients [adapted from Babycakes‘ Spelt Flour Blueberry Muffins]
2 c Bob’s Red Mill gluten-free all-purpose flour
1/4 c tapioca starch
1 tsp xantham gum
2 tsp baking powder
1 tsp baking soda
1/4 tsp salt
1/2 coconut oil
2/3 c maple syrup
2/3 c So Delicious coconut milk
2 tsp vanilla extract
1 tsp lemon juice [or lemon extract]
2/3 c [or more]* blueberries, fresh or frozen [I used about 1 c frozen]
In a large bowl, blend flour, starch, xantham gum, baking powder, baking soda, & salt together.
In a medium bowl, combine coconut oil, syrup, coconut milk, vanilla, & lemon juice.
Some curdling may occur with lemon juice & thats okay, stir quickly after adding to keep it minimal.
Combine wet & dry ingredient in the larger bowl.
Gently fold in blueberries. Fill lined or greased muffin tins 3/4 full with batter.
Bake at 325 F for 20-30 minutes, or until toothpick comes out clean.
Allow to cool 15 minutes for easy removal from pan.
Serve alone or with your favorite vegan butter. Enjoy.
*more blueberries can be used for additional goodness in every bite, but be aware that the dough will take longer to cook through.
Do you have a favorite traditional baking recipe that you’d like to see made gluten-free & vegan? Send it over!