Jessica in the Kitchen · by Jessica Hylton★ 5.0 (4)
Gluten-Free Blueberry Muffins
NUTRITION · PER SERVING40M COOK
CAL 10%·PRO 1%
CARBS 39G80% OF CAL
2G FIBER20G OTHER17G TOTAL SUGAR
FAT 5G21% OF CAL
4G SAT1G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Fluffy, tender muffins bursting with blueberries, made with cassava flour and suitable for vegan and gluten-free diets. A delicious breakfast treat or anytime snack.
dessertamericanbaked good🥧 baking dish🔥 ovendairy freegluten freeveganvegetarian
View the full recipe on Jessica in the Kitchen →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 12- ¼ cup coconut oil (52.2g )
- 1 cup cane sugar (or coconut sugar, 192g )
- 1 cup soy milk (or other nut milk, 240ml )
- 2 teaspoons apple cider vinegar
- 2 cups Bob's Red Mill Cassava Flour (280g )
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- 1 teaspoon sea salt
- 1 Bob's Red Mill Egg Replacer equivalent
- 2 teaspoons vanilla extract
- 1/2 teaspoon lemon extract (optional)
- 1 cup fresh or frozen blueberries*
At a glance
PER SERVING · TIME 40M
CAL 10%·PRO 1%
CARBS 39G80% OF CAL
2G FIBER20G OTHER17G TOTAL SUGAR
FAT 5G21% OF CAL
4G SAT1G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Cook
- 25m
- Sodium
- 86mg
- Total sugar
- 17g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 108mg
- Calcium
- 40mg
- Iron
- 0.14mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 86MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.