Gluten Free Vegan Blueberry Mini-Loaves

Up in the kitchen this morning was blueberry muffins! This recipe c/o @rhiansrecipes is vegan and gluten free and was super easy to put together without a mixer.

I followed the metric recipe and doubled it to fill a full mini-loaf pan and it measured perfectly. I subbed in brown rice syrup in place of the maple (since I had it from that failed candy corn recipe last year). I also used 250 grams of fresh blueberries instead of the 200 which a doubled recipe would have called for.

Total bake time was 22 minutes at 350 degrees and I probably could have let them bake a few more minutes to really crisp the outside and firm up inside a bit more.

They’re very moist and relatively healthy since there isn’t any added refined sugar. Totally would make them again, but I might add some sweetener, some lemon zest and maybe some cinnamon as the batter needs a little something. They just taste like a healthy cake with some blueberries added.