Imagine biting into a warm, soft mini muffin bursting with juicy blueberries, knowing it's completely gluten-free and dairy-free - and the best part? You'll only dirty ONE bowl while making them! These adorable bite-sized treats are perfect for health-conscious foodies, busy parents, and anyone craving a guilt-free delicious snack. In just 25 minutes, you'll transform simple ingredients into a bakery-worthy treat that will have everyone asking for your secret recipe!
Prep Time: 10 mins
Cook Time: 15 mins
Total Time: 25 mins
Cuisine: American
Serves: 12 mini muffins
Ingredients
- 1 cup gluten-free flour
- 1/2 cup coconut sugar
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/2 cup almond milk
- 1/4 cup coconut oil, melted
- 1 tsp vanilla extract
- 1 cup fresh blueberries
Instructions
- Preheat your oven to 350°F (175°C). Line a mini muffin tin with paper liners or lightly grease it with coconut oil to prevent sticking.
- In a large mixing bowl, combine 1 cup of gluten-free flour, 1/2 cup of coconut sugar, 1 teaspoon of baking powder, 1/2 teaspoon of baking soda, and 1/4 teaspoon of salt. Whisk the dry ingredients together until well combined.
- In a separate bowl, mix together the wet ingredients. Pour in 1/2 cup of almond milk, 1/4 cup of melted coconut oil, and 1 teaspoon of vanilla extract. Stir until the mixture is smooth and well combined.
- Pour the wet ingredients into the bowl with the dry ingredients. Gently fold the mixture together using a spatula or wooden spoon until just combined. Be careful not to overmix; a few lumps are okay.
- Gently fold in 1 cup of fresh blueberries into the batter, ensuring they are evenly distributed without breaking them apart.
- Using a spoon or a small ice cream scoop, fill each mini muffin cup about 2/3 full with the batter.
- Place the muffin tin in the preheated oven and bake for 15 minutes, or until the muffins are lightly golden and a toothpick inserted into the center comes out clean.
- Once baked, remove the muffins from the oven and allow them to cool in the tin for about 5 minutes. Then, transfer the muffins to a wire rack to cool completely.
- Enjoy your delicious One Bowl Blueberry Mini Muffins, gluten-free and dairy-free, as a snack or breakfast treat!
Tips
- Use room temperature ingredients for better mixing and texture
- Don't overmix the batter - lumps are your friend for tender muffins
- Gently fold blueberries to prevent color bleeding
- For extra flavor, try adding a sprinkle of cinnamon or lemon zest
- If using frozen blueberries, don't thaw them - add directly to batter
- Check muffins a few minutes early to prevent over-baking
- Let muffins cool completely to help them hold their shape
- Store in an airtight container for up to 3 days at room temperature
Nutrition Facts
Calories: 120kcal
Carbohydrates: 15g
Protein: 1g
Fat: 7g
Saturated Fat: 5g
Cholesterol: 0mg
