Preheat your oven to 350°F and line 12-hole muffin tin with parchment liners or a spritz of baking spray.
Into a large bowl sift in your gluten-free flour, baking powder and soda, salt, cardamom and coconut sugar until no lumps remain. Press any clumps of coconut sugar through the sieve if needed. Whisk the dry ingredients until well combined and fluffy.
To another large bowl, add your nondairy vanilla yogurt, flax egg, melted vegan butter or coconut oil, nondairy milk, and vanilla extract and whisk until it’s a thick, well combined mixture. Pour into the dry ingredients and mix together until the batter has just started to combine. It will be very sticky and thick.
Next, Toss your fresh blueberries in a tablespoon of tapioca flour or cornstarch and slowly mix them into the batter. This little hack prevents the blueberries from sinking in the batter.
Line your muffin tin with parchment liners or with a spritz of baking spray and fill them up until just above the liner. Give each muffin a sprinkle of turbinado sugar (an optional but highly recommended addition) and bake for 30 mins @ 350ºF. ENJOY!
