Gluten Free Vegan Blueberry Muffins with a Streusel Topping
Yields: 12 Servings
1 3/4 cup all purpose gluten-free flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon sea salt
1/2 cup maple sugar or organic cane sugar
3/4 cups So Delicious® Dairy Free Vanilla Coconut Milk
1 tablespoon apple cider vinegar
1/2 cup warm water
3 1/2 tablespoons pure maple syrup
2 teaspoons organic maple extract
1/4 cup vegetable oil
1 1/4 blueberries
3/4 cup organic brown sugar
1/2 cup all purpose gluten free flour
5 tablespoons vegan butter
3 tablespoons pure maple syrup
Preheat oven to 350 degrees F.
In a glass measuring cup add So Delicious Coconut Milk and vinegar, set aside for 5 minutes or until curdled.
If using frozen blueberries coat with one tablespoon of of flour, stir to coat.
In a medium sized bowl, add flour blend, baking powder, baking soda, sea salt, and sugar.
Whisk to combine.
Add water, coconut milk mixture, maple syrup, vegetable oil, and maple extract.
Stir until smooth.
Using a muffin pan, fill cups 3/4 of the way full.
In a small bowl add, brown sugar, of flour, vegan butter, and maple syrup.
Using a pasty cutter, cut mixture until it resembles small crumbles.
Top the uncooked muffins.
Place muffins in a 350 degree oven for 20-22 minutes or until a toothpick is inserted comes out clean..
Fat: 19.36914774392 grams
Carbs: 50.62997509162 grams
Protein: 2.1365973602416 grams
5075 Federal Blvd
San Diego, CA 92102