Patrick Auger's Blueberry Muffins
This delicious blueberry muffin recipe comes from my friend, Chef Patrick Auger, who creates amazing allergy-friendly treats. These are gluten-free, dairy-free, and egg-free — and a tasty preview of his upcoming cookbook!
Blueberry Muffins
Serve: 1-1/2 dozen | Prep Time: 30 min | Cook Time: 30 min
Ingredients
- 3 cups plus 2 tablespoons (14oz or 354g )Better Batter Gluten Free Flour
- 2 tablespoons baking powder
- 1 teaspoon salt
- 6 tablespoons (3/4 stick) Earth Balance Soy Free Stick
- 1 -1/4 cups granulated sugar
- 3/4 cup applesauce
- 1 teaspoon pure vanilla extract
- 1 cup dairy free milk or coconut milk
- 2 cups fresh blueberries, or any kind of fresh berries
- Granulated sugar and mace for topping (optional)
Instructions
Preheat oven to 375° F.
Line standard 12-cup muffin tins with paper liners.
Sift together flour, baking powder, and salt into a bowl.
Combine Ingredients. With an electric mixer on medium speed, cream Earth Balance and granulated sugar until fluffy.
Add applesauce and vanilla; mix until well combined. Reduce speed to low; alternate adding reserved flour mixture and milk, beginning and ending with flour. Gently fold in berries by hand.
Divide batter evenly among prepared cups; if desired, sprinkle generously with granulated sugar and mace. Bake until light golden on top, rotating tins halfway through, about 30 minutes.
Cool in pan on a wire rack 15 minutes before turning out muffins.
Serve warm or at room temperature.
