Blueberry maple muffins Recipe Gluten-free, dairy-free (casein-free) and hypotoxic

PORTIONS: 12


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ORGANIC INGREDIENTS

  • 210 g (1 1/2 cup) all-purpose flour "La Merveilleuse"
  • 10 ml (2 tsp) baking powder
  • Pinch of salt
  • 1 large egg
  • 60 g (1/2 cup) maple sugar
  • 65 g (1/3 cup) light olive oil
  • 105 g (1/3 cup) maple syrup
  • 125 g (1/2 cup) plant-based milk substitute of your choice*
  • 5 ml (1 tsp) vanilla extract
  • 130 g (1 cup) blueberries, fresh or frozen
  • Maple flakes for garnish (optional)

PREPARATION

  1. Preheat the oven to 180 °C (350 °F).
  2. In a small bowl, combine the flour, baking powder and salt. Set aside.
  3. In a large bowl, beat the egg and maple sugar with an electric mixer for 1 minute. Add the oil, maple syrup, plant-based milk substitute and vanilla extract and blend well, still using an electric mixer, until a frothy mixture is obtained.
  4. Incorporate the dry ingredients into the liquids and beat with an electric mixer until the batter thickens.
  5. With a wooden spoon, add the blueberries. Divide the batter into a muffin pan lined with paper cups. Sprinkle with maple flakes, if desired.
  6. Bake on the center rack for about 30 minutes, until a toothpick inserted in the middle comes out clean.
  7. Remove from the oven and let cool on a rack.
Recipe Blueberry maple muffins Gluten-free, Dairy-free, Organic from Cuisine l’Angélique.

These muffins are the perfect marriage of blueberry and maple flavors.

TIP

* If you are not on a dairy-free diet, replacing the plant-based milk substitute with cow's milk is an option.