By Sofia presented the quarterly numbers at a kitchen-table meeting that she calls a "board meeting" and that I call "dinner with a spreadsheet." Revenue is strong. Margins are healthy. The Anapra bakery is growing. The cookbook continues to sell (slowly, steadily, the way all good things sell — not in a rush but in a reliable trickle). The numbers are good. The good is the spreadsheet. The spreadsheet is the love.
After Sofia closed her laptop and we cleared the spreadsheet off the table, I felt the particular satisfaction that comes not from a windfall but from a trend — the kind of slow, reliable growth that a bakery teaches you to trust. That evening I didn’t want anything flashy. I wanted something that belonged to the week, something that would still be good on Thursday morning, something that honored the Anapra bakery’s whole philosophy: steady, honest, nourishing. These muffins — vegan, gluten-free, loaded with blueberries — are exactly that kind of recipe, the kind you bake on a Tuesday and eat all week without ceremony, which is the only ceremony that matters.
Very Blueberry Vegan GF Muffins
Prep Time: 10 min | Cook Time: 22 min | Total Time: 32 min | Servings: 12 muffins
Ingredients
- 2 cups gluten-free all-purpose flour blend
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon fine sea salt
- 1/2 teaspoon cinnamon
- 3/4 cup cane sugar
- 1 cup unsweetened almond milk (or oat milk)
- 1/3 cup neutral oil (such as avocado or light olive oil)
- 2 tablespoons ground flaxseed mixed with 5 tablespoons water (flax eggs, rested 5 minutes)
- 1 teaspoon pure vanilla extract
- 1 tablespoon apple cider vinegar
- 1 1/2 cups fresh or frozen blueberries
- 1 tablespoon GF flour (for tossing blueberries)
Instructions
- Preheat and prepare. Preheat oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or lightly grease with oil.
- Make the flax eggs. Stir ground flaxseed together with water in a small bowl and let sit for at least 5 minutes until thickened and gel-like.
- Mix dry ingredients. In a large bowl, whisk together the gluten-free flour, baking powder, baking soda, salt, cinnamon, and cane sugar until evenly combined.
- Mix wet ingredients. In a separate medium bowl, whisk together the almond milk, oil, flax eggs, vanilla extract, and apple cider vinegar.
- Combine. Pour the wet ingredients into the dry ingredients and stir gently with a spatula until just combined — do not overmix. The batter will be thick.
- Fold in blueberries. Toss blueberries with 1 tablespoon of GF flour to prevent sinking, then gently fold into the batter.
- Fill and bake. Divide batter evenly among the 12 muffin cups, filling each about 3/4 full. Bake for 20–22 minutes, until a toothpick inserted in the center comes out clean and the tops are lightly golden.
- Cool. Let muffins cool in the pan for 5 minutes, then transfer to a wire rack. They firm up as they cool. Store in an airtight container at room temperature for up to 4 days.
Nutrition (per serving)
Calories: 195 | Protein: 2g | Fat: 7g | Carbs: 32g | Fiber: 2g | Sodium: 145mg