Soft, springy blueberry muffins dressed up with white chocolate chips and a crackly cinnamon sugar topping. Vegan, gluten-free, easy 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) Natural 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) fresh blueberries
- 1/2 cup (80g) dairy-free white chocolate chips
- For topping: 2 tbsp cane sugar + 1/2 tsp cinnamon
- 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 set aside 10 minutes. Then add vanilla and almond extracts.
- In a stand mixer, combine the flours, baking powder, spices, salt, and sugars. Mix on low speed until well blended.
- Whisk together the avocado oil and SunButter until well, combined. Then, with the mixer running, pour into the dry ingredients and mix on medium speed. It should resemble a sandy texture.
- Keep the mixer running and add the almond milk mixture. Keep mixing on low-medium speed until you have a smooth batter, don’t over mix.
- Fold in blueberries and white chocolate chips.
- Use a cookie scoop to evenly fill each muffin (about 3/4 of the way full), and sprinkle to coat the tops with cinnamon sugar.
- Bake for 25-28 minutes at 350°F (20-22 minutes for minis).
- Cool 15 minutes in the pan, then remove from the pan and cool on a wire rack.
- Enjoy while they’re still warm, and keep leftovers in the fridge in an airtight container.
Keywords: gluten free, spring, lemon, cinnamon sugar, fluffy, healthy, baking, snack, easy