Vegan Gluten-Free Blueberry Muffins for 2
Vegan, gluten-free blueberry muffins that require just 1 bowl and about 30 minutes from start to finish. Hearty, sweet, and packed full of healthy ingredients.
Foto: Minimalist Baker — Minimalist Baker
Ingredients
- 1/2 Tbsp flaxseed meal ((to make flax egg))
- 2 Tbsp water ((to make flax egg))
- 3/4 cup gluten-free flour blend*
- 2 -3 Tbsp brown sugar*
- 1/2 tsp baking soda
- 1 pinch salt
- 3 -4 Tbsp unsweetened almond milk ((plus more as needed))
- ½ tsp vanilla extract
- 1 Tbsp vegan butter ((melted // such as Earth Balance))
- 1/4 cup blueberries ((plus more for topping))
Steps
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Preheat oven to 375 degrees F (190 C) and lightly butter two small ramekins with non-dairy butter.
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To make flax egg: In a liquid measuring cup, add flaxseed meal and water and set aside.
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In a large bowl combine flour blend, brown sugar, baking soda, salt and whisk.
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To the liquid measuring cup, add almond milk, vanilla, melted butter, flax egg and stir. Add to dry ingredients and stir until combined. If batter appears a bit too thin, add another Tbsp or so of flour. If batter appears to dry, add another Tbsp or more of almond milk.
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Toss the blueberries in 1-2 Tbsp of the gluten-free flour blend so they don't settle to the bottom when baking (amount as original recipe is written // adjust if altering batch size). Then fold them in to combine.
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Divide batter evenly into the two ramekins – about 1/2 to 3/4 full – and sprinkle with a few more blueberries. If using a standard muffin tin, it will likely make 3 or 4 (amount as original recipe is written).
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Bake for 25-30 minutes or until the tops are golden brown and a toothpick or knife inserted comes out clean.
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Let cool for a few minutes, then remove from ramekins and serve warm. A little vegan butter would make the perfect addition, but not necessary. Will keep in an airtight container for a couple days. Freeze to keep longer.
Nutrition Facts (per serving)
Macronutrients
*DV = Daily Value based on a 2,000 calorie diet
💰 Cost Estimate
📋 Price Breakdown (10% ingredients detected)
| Ingredient | Amount | Unit Price | Subtotal |
|---|---|---|---|
| flaxseed meal | 0.5 tbsp | - | - |
| water | 2 tbsp | - | - |
| gluten-free flour blend* | 0.75 cup | - | - |
| -3 Tbsp brown sugar* | 2 | - | - |
| baking soda | 0.5 tsp | Rp 8.000/100g | Rp 200 |
| pinch salt | 1 | - | - |
| -4 Tbsp unsweetened almond milk | 3 | - | - |
| vanilla extract | 0.5 tsp | - | - |
| vegan butter | 1 tbsp | - | - |
| blueberries | 0.25 cup | - | - |
*Estimated market prices, may vary by region
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