Delicate, springy blueberry muffins dressed up with white chocolate chips and a crackly cinnamon sugar topping. Vegan, gluten-free, straightforward to bake!
SPONSORED BY SUNBUTTER
Simply a type of recipe events the place we’re packing many wonderful issues into one little muffin. On that delish loves checklist: blueberries, white chocolate chips, and cinnamon sugar. Honorable point out to completely fluffy muffin insides and completely crusty muffin tops. This would possibly simply develop into your new favourite blueberry muffin recipe!
Making These Yummy Blueberry Muffins
This recipe is best to prep in a stand mixer, however can undoubtedly be made with a hand mixer too and even whisked by hand. I did check them in each a mini and full-size muffin pan, so I’ve included directions and bake instances for each. I personally assume they’re enjoyable and completely snack-sized as minis, plus you get extra of that crackly prime in each chew. However for those who’re right here for the gentle, fluffy, cake-like inside, go full dimension.
Blueberry White Chocolate Muffin Substances
- Flours. Gluten-free (or all-purpose) flour, almond flour, and coconut flour combine collectively and praise one another to create probably the most unbelievably gluten-free egg-free crumb with numerous rise and fluff.
- Cinnamon and nutmeg. Just a bit bit of every, sure this can be a summery recipe however a bit of spice is at all times yummy in a blueberry muffin.
- Baking powder. Sometimes I exploit a mix of powder and soda, however since we’re utilizing SunButter on this recipe I didn’t wish to danger inexperienced muffins so I scaled it again to only powder. Belief me, they nonetheless have loads of rise!
- Salt. Just a bit bit to stability all of the sweetness
- Sugars. Cane sugar and brown sugar mix to create a extra complicated sweetness, and the brown sugar provides some further moisture too. Coconut sugar might be swapped in for the brown sugar.
- Avocado oil. Or one other impartial flavored oil. You need to use melted vegan butter or coconut oil.
- Pure SunButter. My favourite snacking-by-the-spoonful SunButter of all of the SunButters, and it’s additionally nice for baking with simply three easy components and the proper balanced sweet-salty taste.
- Almond milk. Or your non dairy milk of alternative.
- Lemon juice. Ideally recent squeezed because it’s extra acidic and that acid is what is going to counteract the baking powder and stop your muffins from turning inexperienced after baking.
- Vanilla and almond extracts. Or simply vanilla is ok, however the almond does add a pleasant little further taste factor if in case you have it.
- Blueberries. Recent is less complicated to fold in with out turning your batter purple, however frozen will work too.
- Dairy-free white chocolate chips. Or common white chocolate chips if not vegan.
- Cinnamon sugar. Two tablespoons of coarse cane sugar + 1/2 tsp cinnamon for sprinkling on prime to create probably the most scrumptious muffin tops.
Simple Recipe Variation Concepts
- Swap the berries: raspberries or chopped strawberries could be scrumptious rather than the blueberries.
- Swap the chocolate: for those who’ve by no means had blueberries and DARK chocolate collectively, you might be lacking out. Use darkish chocolate chips rather than the white chocolate for an additionally scrumptious twist.
- Swap the SunButter: swap in any creamy selection, and even Crunchy SunButter for further texture.
- Make them not vegan: for those who wished so as to add in eggs for further protein and fluff, scale back the almond milk to three/4 cup and add 2 eggs to the batter
Extra Wholesome Blueberry Recipes You’ll Love
Blueberry White Chocolate Muffins
Prep Time: quarter-hour
Prepare dinner Time: 25 minutes
Complete Time: 40 minutes
Yield: 12 (or 24 minis) 1x
Class: muffin
Methodology: baking
Delicacies: american
Description
Delicate, springy blueberry muffins dressed up with white chocolate chips and a crackly cinnamon sugar topping. Vegan, gluten-free, straightforward to bake!
- 2 cups (248g) gluten-free flour
- 1/2 cup (56g) almond flour
- 1/4 (30g) coconut flour
- 2 tsps baking powder
- 1/2 tsp cinnamon
- 1/4 tsp nutmeg
- 1/4 tsp salt
- 1/2 cup (110g) cane sugar
- 1/4 cup (55g) brown sugar (or coconut sugar)
- 1/4 cup (50g) avocado oil
- 1/4 cup (64g) Pure SunButter
- 1 1/4 cup (300g) almond milk
- 1 tbsp lemon juice
- 1/2 tsp vanilla extract
- 1/2 tsp almond extract
- 1 cup (130g) recent blueberries
- 1/2 cup (80g) dairy-free white chocolate chips
- For topping: 2 tbsp cane sugar + 1/2 tsp cinnamon
Directions
- Preheat the oven to 350°F and line a muffin pan (makes 12 full-size or 24 mini) with paper liners.
- In a measuring cup, stir lemon juice into the almond milk and put aside 10 minutes. Then add vanilla and almond extracts.
- In a stand mixer, mix the flours, baking powder, spices, salt, and sugars. Combine on low velocity till properly blended.
- Whisk collectively the avocado oil and SunButter till properly, mixed. Then, with the mixer operating, pour into the dry components and blend on medium velocity. It ought to resemble a sandy texture.
- Maintain the mixer operating and add the almond milk combination. Maintain mixing on low-medium velocity till you’ve got a clean batter, don’t over combine.
- Fold in blueberries and white chocolate chips.
- Use a cookie scoop to evenly fill every muffin (about 3/4 of the way in which full), and sprinkle to coat the tops with cinnamon sugar.
- Bake for 25-28 minutes at 350°F (20-22 minutes for minis).
- Cool quarter-hour within the pan, then take away from the pan and funky on a wire rack.
- Get pleasure from whereas they’re nonetheless heat, and hold leftovers within the fridge in an hermetic container.
Key phrases: gluten free, spring, lemon, cinnamon sugar, fluffy, wholesome, baking, snack, straightforward
CLICK BELOW TO PIN
