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These light and fluffy gluten free – vegan blueberries muffins will be a hit at your breakfast table!!!

Last weekend, I got up early and decided to surprise Hubbyman and the kids with breakfast {weekend breakfast is usually Hubbyman’s domain}. I started the coffee pot, turned on the oven and quietly got to work.

When I started my muffin batter, I really hadn’t decide what type I would make. I really wanted a crumble topping, but I was out of brown sugar. Then I considered a coffee cake muffin, but again…no brown sugar. I dug around the fridge and found a half a pint of blueberries that the kids hadn’t eaten yet! SCORE!!!

One thing that I’ve missed the last few years is a really good light blueberry muffin. I’m excited to announce that I’ve finally perfected my recipe and my entire family loved it!

In case you’ve missed it, I’m part of a 30 day gluten free challenge with Living Now Foods. I’m already gluten free, so I’ve give up my favorite brands to use their products for the month. I love that I don’t have to worry about cross contamination since their products are free of the top 8 allergens! Here are my first two recipes I’ve made and shared with ya’ll:

This week I also made Chocolate Chip Cookie Ice Cream Sandwiches and an Apple Crisp using more NOW Foods products. I’m honestly loving these products that I’m sad this campaign is almost over and I’ve used up all my mixes and a lot of my other goodies.

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Continue to Content Gluten Free and Vegan Blueberry Muffins Yield: 12 These light and fluffy gluten free and vegan blueberries muffins will be a hit at your breakfast table! Print Ingredients 2 cups All Purpose Gluten Free Flour

1/2 tsp salt

1 tsp baking soda

1 tsp baking powder

2 tsps xantham gum

3/4 tsp cinnamon

1/2 cup almond milk

1/2 cup unsweetened applesauce

2 tsps vanilla extract

2 eggs or egg replacer equivalent

1/2 pint fresh blueberries, washed and well drained

optional: coarse sugar for the tops Instructions Preheat oven to 350F. Add cupcake liners to cupcake/muffin tin and lightly spray with non-stick cooking spray. Add all ingredients (except blueberries) in a large mixing bowl. Mix until well combined, then gently fold in blueberries. Evenly divide batter into 12 muffin tins and sprinkle with coarse sugar, if desired. Bake for 20-22 minutes or until lightly golden brown. Nutrition Information: Yield: 12 Serving Size: 1

Amount Per Serving: Calories: 114 Total Fat: 2g Saturated Fat: 0g Trans Fat: 0g Unsaturated Fat: 1g Cholesterol: 47mg Sodium: 261mg Carbohydrates: 21g Fiber: 1g Sugar: 4g Protein: 4g Did you make this recipe? Share and Tag @MyFamilyTable on Instagram...I'd love to see it. Or leave a comment!

Disclaimer: I was provided product and compensation as part of my partnership with NOW Foods.