Moist Vegan & Gluten Free Blueberry Muffin Recipe

To contact us Click HERE
Accomplishing the Impossible....
Vegan & Gluten Free Blueberry Muffins!
These blueberry muffins are the lightest, fluffiest muffins I have EVER tasted...gluten free or not!  They will stay moist sitting on the counter for up to two days!   If you love a light, moist, warm muffin in the morning this is definitely a recipe you are not going to want to miss!!
I know I have been MIA for awhile and my posts have been growing farther and farther apart.  I truly do enjoy creating delicious recpies but at the same time......I have a family to take care of.
I homeschool my kids and lately I have been spending more and more time helping them understand their school work.  Now, I know you are probaby thinking I am saying this with some level of 'I wish I didn't have to do that' but the reality is....I really do enjoy it!!
Spending  quality time with your children, learning together, laughing and enjoying a quick snack while learning pre-algebra brings a lot of joy!  Building strong family relationships and learning with your children is priceless!
So while I completely enjoy working on  my blog, editing pictures, creating recipes and responding to comments when it seems I am 'slacking' a bit it is because my little family must come first.
Okay.... on to todays' most amazing recipe!!!
I know, they've said it cannot be done, gluten free baking without eggs......no way!
YES WAY!!!
With a little  creativity, a lot of patience and some skill you can make ANYTHING vegan!
**Not a fan of blueberry muffins...no problem!
You can make any kind of muffin you want....
strawberrybanana muffinszucchini muffinschocolate chippumpkincinnamon apple
The list is endless just substitute your favorite fruit, add some cinnamon or even use chocolate chips!!
Gluten Free Blueberry Muffins

Absolutely the most MOIST gluten free muffin ever! LOVE these!


1 c. brown rice flour

1/2 c. potato starch

1/4 c. sorghum flour

2 Tb. coconut flour

1/4 c. flaxmeal

1 1/2 tsp. baking powder

1/2 tsp. baking soda

1/2 tsp. xanthan gum

1/2 tsp. salt

1/4 c. applesauce

2 Tb. oil or earth balance

1/2 c. turbinado sugar

1/3 c. soymilk

1 Tb. potato starch

1/4 tsp. cream of tartar

1 tsp. vinegar

2 tsp. vanilla

2/3 c. soymilk

2 Tb. vinegar

1 1/2 c. blueberries



Combine the 1/3 c. soymilk, 1 Tb. potato starch, cream of tartar and 1 tsp. vinegar in a bowl and whisk until frothy. Set aside. Combine the 2/3 c. soymilk and 2 Tb. vinegar in a bowl and whisk until milk curdles, set aside. Combine all DRY ingredients in mixing bowl and mix to combine. Add all wet ingredients and mix until dough is well combined. Dough will not be as runny as cake batter but it will not be as firm as cookie dough. It should look a bit like mashed potato consistency. Spoon into muffin tin sprayed with non-stick spray and bake 375 for 13 minutes or until golden brown on top.