Ingredients
Scale
- ½ cup vegan butter, softened
- 1 cups sugar
- 1/2 cup applesauce
- 2 tsp vanilla extract
- ½ cup non dairy milk, of choice
- 1 TB apple cider vinegar
- 2 cups gluten free all purpose flour, I like using namaste
- 1 1/2 tsp salt
- 2 tsp baking powder
- 2 cups fresh blueberries
- 1 TB sanding sugar
- optional: 2 tbsp vegan butter, melted
Instructions
- Preheat the oven to 350 degrees Fahrenheit.
- Cream together the butter and 1 1/4 cups sugar until it becomes light and fluffy, preferably in a stand mixer or with a hand mixer.
- Add in the applesauce, Stir in vanilla, and non dairy milk, and mix well to combine.
- Sift the flour, salt, and baking powder into to the sugar, buttermilk, butter, and applesauce. Using a sifter will help to reduce clumping and prevent you from overworking muffins.
- Gently fold in the blueberries to the batter. We also like to save a couple to drop right on the tops of the muffins. Let batter sit for 5 mins (this will help the flour not be gritty).
- Spray a 12 muffin tin with oil.
- Fill each tin with 1/3 cup batter.
- Sprinkle the 3 teaspoons sanding sugar over the tops of the muffins, if desired.
- Bake @350 for 30-33 mins, or till the muffin is 200F in the center.
- Let cool for 10 mins, then take out of tins.
- Enjoy!