Vegan, Gluten Free, Refined Sugar Free Options

*Adapted this recipe from Alexandra Stafford via The New York Times

Baking is one of those things that you either love or hate. However, easy baking is something that I’ve come to really enjoy as it’s so incredibly satisfying. These blueberry muffins are so light, full of vibrancy and don’t leave me feeling heavy. I highly recommend serving warm with a slab of grass fed butter on top. Below you’ll see substitutions notes to make this recipe vegan and gluten-free.

Ingredients

2 cups (256g) of all purpose flour * (see notes below)

2 cups blueberries * (see notes below)

1 cup + 1 tbsp coconut sugar

1 egg, room temperature * (see notes below)

1/2 cup unsalted butter, room temperature * (see notes below)

1 /2 cup milk (I used organic and unsweetened soy milk)

2 tsp baking powder

1 tsp kosher salt

1 tsp vanilla extract

Zest of one lime or lemon (I used lime since that’s what I had)

Method

Heat the oven to 375ºF and line or grease muffin tins. Set aside.

Using a stand mixer or hand beaters, cream the butter with citrus zest and 1 cup of coconut sugar until it's light and fluffy. Add the egg and vanilla extract and beat to combine.

In a large mixing bowl, weigh out the flour. From the total flour, place 1/4 cup into a separate bowl. Set aside.

In medium bowl, combine the fresh or defrosted blueberries with the 1/4 cup of separated flour. Then whisk the remaining flour with baking power and salt.

Add the flour mixture to the batter, little by little, alternating with the milk. The batter should be thick. Then fold in the blueberries.

Grease or line a 12-cup muffin tin. Evenly distribute the batter amongst the muffin tin. Take the remaining coconut sugar (1 tbsp) and sprinkle the top of the muffin batter.

Bake for 30 minutes, checking at the 25 minute mark. Check for doneness with a toothpick or chopstick. Let muffins cool in the pan for about 10 minutes before serving.

Notes On Substitutions

All Purpose Flour: Gluten-free flour works

Blueberries: You can use fresh, but I used frozen as it’s much more cost effective. Simply place frozen blueberries in a colander and rinse with warm water until it thaws. Dry and use as you normally would.

Butter: Vegan butter works, I like Earth Balance sticks, otherwise use a high quality butter like Kerrygold.

Egg: Make a flax egg (1 tbsp ground flax meal + 2.5 tbsp water, let sit for 5 minutes until it gels).