Vegan Gluten-Free Blueberry Muffins for 2

Name: Muffin Blueberry Bebas Gluten Vegan untuk 2 orang
Total time: 30 min
Yield: 2 servings
Cuisine: Indonesian
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))

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.

⏱️ 30 min 🔪 Prep: 5 min 🔥 Cook: 25 min 📊 Medium 👁️ 18 views

👨‍🍳 Start Cooking

Muffin Blueberry Bebas Gluten Vegan untuk 2 orang

Foto: Minimalist Baker — Minimalist Baker

Ingredients

2 servings

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

Preheat oven to 375 degrees F (190 C) and lightly butter two small ramekins with non-dairy butter.
To make flax egg: In a liquid measuring cup, add flaxseed meal and water and set aside.
In a large bowl combine flour blend, brown sugar, baking soda, salt and whisk.
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.
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.
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).
Bake for 25-30 minutes or until the tops are golden brown and a toothpick or knife inserted comes out clean.
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.