Blueberry Muffins

gluten free vegan blueberry muffins dessert snack breakfast


~ 1+1/2 cup brown rice flour
~  4+1/2 tbsp stevia, monk fruit, or coconut sugar
~  1/2 tsp salt
~  2 generous tsp baking powder
~  generous 1/2 cup unsweetened applesauce
~  1/4 cup plain almondmilk yogurt
~  1/3 cup unsweetened almond milk
~  2 cups fresh blueberries (or ANY fresh berries!)



– preheat oven to 400°F
– mix dry ingredients (stevia or monk fruit, brown rice flour, salt, & baking powder) in one bowl til well combined
– mix wet ingredients (applesauce, almond milk yogurt, & almond milk) in a different bowl til well combined
– gently and with as little stirring as possible, mix the wet and dry together until most of the dry is moistened
– fold in the blueberries (or any fresh berries) just until evenly distributed
– scoop the batter into 12 (sprayed or lined) muffin cups and bake 25- 30 min until just browned