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From The Pantry: Blueberry Chia Muffins

 

Blueberry Chia Muffins (V/GF) 

Makes: 18 muffins 


Ingredients: 


½ cup vegan butter, softened

1 cup granulated sugar

¼ cup light brown sugar

1 tsp vanilla extract

½ cup unsweetened applesauce

2 tbsp freshly squeezed lemon juice

2 cups gluten free all purpose flour

1 cup oat flour

2 tsp baking powder

1 tsp baking soda

¼ tsp fine kosher salt

1 cup nondairy milk (we used oat milk)

2 tbsp Natierra Chia Seeds

1 1.2 oz package Natierra Freeze Dried Blueberries

 Blueberry Chia Muffins

  • Preheat oven to 350˚F. Line two muffin tins. 
  • In a large mixing bowl, stir together gluten free flour, oat flour, baking powder, baking soda, and salt. 
  • In a separate bowl or stand mixer, cream butter, sugar, and brown sugar until light and fluffy. 
  • Add in vanilla extract, lemon juice and applesauce and continue mixing. Alternate adding in the flour and milk until smooth. 
  • Stir in chia seeds and blueberries. Fill each muffin tin ⅔ full. Bake for 30 minutes, until a toothpick comes out clean. Let cool completely.