GF and Vegan Blueberry Muffins

Name: GF and Vegan Blueberry Muffins
Yield: 10-12 servings
Cuisine: American
Ingredients: 1 c almond milk; 1 T Apple Cider Vinegar; 2.5 cups gf flour; 3/4 c sugar; 2 tsp baking soda; 1 T baking powder; 1 tsp salt; 1/2 c boiling water; 1/2 c shortening; 2 tsp vanilla; 1-1.5 c frozen blueberries; 2 T cornstarch; 1/2 c gf flour; 1 c Brown sugar; 1 tsp cinnamon; 1/4 c vegan butter, melted

The Cake Jar @cook_108304367

GF and Vegan Blueberry Muffins

The Cake Jar @cook_108304367

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Ingredients

10-12 servings

1 calmond milk
1 TApple Cider Vinegar
2.5 cupsgf flour
3/4 csugar
2 tspbaking soda
1 Tbaking powder
1 tspsalt
1/2 cboiling water
1/2 cshortening
2 tspvanilla
1-1.5 cfrozen blueberries
2 Tcornstarch
Streusel:
1/2 cgf flour
1 cBrown sugar
1 tspcinnamon
1/4 cvegan butter, melted

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Steps

1

Mix cornstarch and blueberries and set aside
2

Mix almond milk and acv and set aside to make "buttermilk"
Get some water boiling
3

Mix rest of dry ingredients in a bowl, cut in the shortening until crumbly, add "buttermilk", vanilla and boiling water until just combined. Fold in your blueberries. Let batter rest for 15 minutes.
4

While batter is resting make your streusel by crumbling all streusel ingredients together and set in the fridge until batter is ready.
5

Line your muffin tins with paper liners every other cup, this allows the muffins to rise but not collide into each other. Fill each cup with about 8 T of batter, again you're only baking 6 at a time to get that domed top. Sprinkle with streusel or omit.
6

Bake at 400 for 7 minutes, then without opening the oven turn the temp down to 350 and bake an additional 15- 20 minutes. Try to not open the oven door until it's for sure done. Test with a toothpick, looking for a clean crumb.