Friday, March 2, 2012

Gluten Free, Sugar Free, Vegan Blueberry Muffin

I took a Gluten Free Blueberry Muffin Recipe and I tweaked it to make it Vegan and Sugar free as well as Gluten Free.
This recipe makes 1 Good Size Blueberry Muffin:
101 Calories,  4.1g Dietary Fiber, 2.6g Protein, 1% Vitamin A, 1% Vitamin C, 8% Calcium, 2% Iron

Dry Ingredients:

  • 2 Tbsp + 2 tsp All Purpose Gluten Free Flour (I used Bob's Red Mill)
  • 1/3 tsp Baking Powder
  • Tiny Pinch Salt
  • Pinch Ground Nutmeg
  • Pinch Ground Cinnamon
Wet Ingredients:
  • 1 Packet Stevia (Note: One was not enough for me, so next time I make it I am going to try 2 packets. If you do not have a huge sweet tooth then you might be fine with one packet)
  • 1/2 tsp Ground Flax mixed with 1 1/2 tsp Hot Water  (Let sit for at least 2 minutes)
  • 1 Tbsp Unsweetened Almond Milk or Unsweetened Vanilla Almond Milk
  • 1 tsp Unsweetened Applesauce
  • 2 Tbsp Frozen Unsweetened Wild Blueberries (Thawed and drained, and tossed with some Gluten Free flour to coat)
  • 1 Tbsp Frozen Unsweetened Wild Blueberries (Thawed and Mashed) [This can be omitted if you do not want your muffins to look gray. Personally I like the flavor that the mashed blueberries add to the muffin.]
-Preheat oven to 330 Degrees F.
-Mix the Dry Ingredients together, then add the wet ingredients into the dry. Mix the batter by hand until fully combined and there are no lumps of flour.
-Mix in the Blueberry Mash, then fold in the Blueberries.
-Pour Batter into a lightly greased muffin tin, or a foil lined cupcake liner. Make sure you do not overfill the muffin cup.
-Bake at 330 Degrees for approximately 22 Minutes or until a toothpick inserted in the center comes out clean.

The muffin batter will start out very watery, but as it cooks it will rise and get firm. See how great this muffin looks? It came right out of the muffin liner without a problem, and it's a great texture. Not too dense, and not too crumbly. In fact it is nice and moist!

YUM! Don't be turned off by the color, that is just the mashed blueberries mixed into the batter. If you prefer a cleaner/lighter looking muffin omit the mashed blueberries. I didn't toss my blueberries with flour so they all sank to the bottom... When you coat the blueberries in flour they won't sink to the bottom of the muffin.
I love how moist it came out. I like this Muffin much better then the dry muffins or the sticky muffins that are store bought. Most of the time, those store bought muffins are loaded with fat, sugar and calories, but not much flavor. Try this instead.



  1. So cute! Love all your experimenting lately! :-) Keep it up!

    1. Thank you. I love all this experimenting too. I never liked baking before, but lately I have been enjoying coming up with new recipes for baked goods that are healthier and still taste yummy.

  2. Oh Kat, These look fantastic. And they're so low in calories and fat too. What an awesome blue treat. I love it. ~Anne