Smooth, 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 kind 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 grow to be 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 take a look at them in each a mini and full-size muffin pan, so I’ve included directions and bake occasions for each. I personally suppose they’re enjoyable and completely snack-sized as minis, plus you get extra of that crackly high in each chew. However for those who’re right here for the tender, fluffy, cake-like inside, go full measurement.
Blueberry White Chocolate Muffin Elements
- 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 a number of rise and fluff.
- Cinnamon and nutmeg. Just a bit bit of every, sure it is a summery recipe however a little bit spice is at all times yummy in a blueberry muffin.
- Baking powder. Usually I take advantage of a mix of powder and soda, however since we’re utilizing SunButter on this recipe I didn’t wish to threat inexperienced muffins so I scaled it again to simply 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 additional moisture too. Coconut sugar may be swapped in for the brown sugar.
- Avocado oil. Or one other impartial flavored oil. You should 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 contemporary squeezed because it’s extra acidic and that acid is what’s going to counteract the baking powder and forestall your muffins from turning inexperienced after baking.
- Vanilla and almond extracts. Or simply vanilla is ok, however the almond does add a pleasant little additional taste factor when you have it.
- Blueberries. Recent is simpler 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 high to create probably the most scrumptious muffin tops.
Simple Recipe Variation Concepts
- Swap the berries: raspberries or chopped strawberries can be scrumptious instead of 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 instead of the white chocolate for an additionally scrumptious twist.
- Swap the SunButter: swap in any creamy selection, and even Crunchy SunButter for additional texture.
- Make them not vegan: for those who needed so as to add in eggs for additional protein and fluff, cut 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
Cook dinner Time: 25 minutes
Complete Time: 40 minutes
Yield: 12 (or 24 minis) 1x
Class: muffin
Methodology: baking
Delicacies: american
Description
Smooth, 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) contemporary 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.
- Hold the mixer operating and add the almond milk combination. Hold mixing on low-medium velocity till you have 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.
- Take pleasure in whereas they’re nonetheless heat, and maintain 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
