No matter how many blueberry muffins you taste, it can’t quite compare to THIS one.
With a perfect balance of a tender crumb and a burst of blueberry, these muffins will probably disappear as fast as you set them down.
The fact that they are gluten free and dairy free is just the icing on the cake.
Not having a ton of experience with coconut milk, I can honestly say that it makes me want to bake dairy free more often. It is so rich and lends a wonderful flavor to these muffins. I wonder how it would taste in these!
There are so many things to love about muffins. But the ease of preparation has got to be pretty high on the list. Basically two bowls is all you need – mix the dry ingredients together in one and then mix the wet ingredients together in the other and then bring it all together. You don’t even need a mixer – a large spoon will do it.
The texture of these gluten free dairy free blueberry muffins is a cross between a coffee cake and a bundt cake – so tender and delicate yet holds its shape so you can actually slice them or tear them apart and they won’t crumble and fall apart. That’s the best way I know how to describe them. They’re just a delight for the tastebuds.
Serve them with breakfast or as an afternoon snack, but either way, they will have everyone asking you for the recipe!
The Best Gluten Free Dairy Free Blueberry Muffins
- 1 ¼ cups light buckwheat flour 150 g
- ¾ cup tapioca starch 105 g
- 1 tsp. salt
- 1 tsp. baking powder
- ¾ cup white sugar
- ¾ cup powdered sugar
- 3 eggs
- ½ cup vegetable oil
- 2/3 cup coconut milk
- 1 tsp. vanilla extract
- 1 ¼ cup blueberries
- Dash of buckwheat flour
- Preheat oven to 350 F. Grease a muffin tin or line with paper liners. Set aside.
- In a medium bowl, add the buckwheat flour, tapioca starch, salt and baking powder. Mix until thoroughly mixed. Set aside.
- In a large bowl, add the sugars, eggs, oil, coconut milk and vanilla. Use a whisk and mix thoroughly.
- All at once, dump all the dry ingredients into the wet and gently fold the flour mixture into the liquid ingredients. Mix just until combined.
- In a large bag or medium bowl, toss the blueberries with the remaining flour.
- Add the blueberries to the muffin batter and gently fold in just until mixed in.
- Portion out the batter into the muffin tin, filling each cup until almost full.
- Bake for 30 - 35 minutes or until the muffin tests done.
- Mix the dry ingredients together in one bowl and the wet ingredients together in another bowl.
- A large plastic bag works great for tossing the blueberries with flour before adding them to the muffin batter.
- Let the muffins cool slightly before enjoying.