Gluten-Free Blueberry Loaf (or Muffins)
This recipe for a gluten-free blueberry loaf, or muffins is a great way to start the day!
Ingredients
- ½ cup vegan butter
- 1 cup + 1 tbsp. turbinado sugar
- 2 eggs
- 1 ½ cup gluten-free flour
- ½ cup almond flour
- 1 tsp. baking soda
- 1 ½ tsp. baking powder
- ½ tsp. salt
- ½ cup almond milk
- 1 tbsp. vanilla extract
- 1 cup blueberries
Instructions
- Pre-heat your oven to 350F.
- Combine your dry ingredients (gluten-free flour, almond flour, baking soda and powder, and salt) in a bowl.
- In a separate bowl, cream your softened butter with the 1 cup sugar.
- Once creamed, add the eggs, mixing well after each one.
- Then, add the vanilla extract.
- Once you’ve mixed your wet ingredients, slowly add half of your dry ingredients.
- Next, add the almond milk and then the second half of the dry ingredients.
- Refrigerate the batter for about 20 minutes.
- Lastly, fold in the blueberries.
- Sprinkle the loaf or the muffins with more sugar.
- Bake in the oven at 350F for 25-30 minutes. Check with a toothpick.