Easy Blueberry Muffins – Gluten Free, Dairy Free, Egg Free, Soy Free

Blueberry muffins, like the chocolate chip cookie, are an American classic.  They are a sure thing for both adults and children and a year round taste. I love baking breads and muffins so that our kids can grab a quick breakfast and/or snack on the go. And don’t underestimate the power of how delicious your house smells to raise sleepyheads out of dreams!  These lemon scented muffins are bursting with fresh blueberries that add their own natural sweetness. The non-dairy and vinegar combination, in addition to applesauce, (my two favorite egg and dairy substitutes for baking), keep the muffins moist and tender.  If you prefer orange to lemon scented, just substitute out the lemon juice and rind for orange juice and rind. Another variation is to use cinnamon.

This recipe is so easy and “basic” so you can adjust for other berry variations.  If your go-to berry is raspberry, like my daughter’s, then substitute raspberries.  Or do a mixed berry muffin. Simplicity and flexibility is the goal of all of my recipes so adjust the flavor profile to fit your own tastes!

 

 

Fresh Blueberry Muffins – Gluten Free, Dairy Free, Egg Free, Soy Free

Ingredients

  • 2 c. gluten free flour (I used Bob's Red Mill 1 to 1 because it is readily available)
  • 2 t. baking powder
  • 1 t. baking soda
  • 1/2 t. salt
  • (optional: 1 Tblsp. lemon or orange rind; OR 1 t. cinnamon)
  • Wet ingredients
  • 1/3 cup oil
  • 1/2 c. non-dairy milk (I used flaxseed milk)
  • 1/2 c. unsweetened applesauce (I always keep the small containers on hand as they are the perfect amount for baking)
  • 1 Tblsp. lemon juice or vinegar
  • 1/2 c. sugar
  • 2 Tblsp. honey or maple syrup
  • 1 t. vanilla extract
  • 1 c. fresh blueberries

Instructions

  1. Preheat oven to 350.
  2. Line a 12 muffin tin with liners or spray with non-stick cooking spray. In a large bowl, combine all wet ingredients
  3. In a separate bowl, mix together all dry ingredients. Pour slowly into the flour mixture, stirring until just combined.
  4. Gently fold in blueberries.
  5. Pour batter evenly into 12 muffin cups and bake for about 23 minutes. Remove from oven and let sit in pan for 5 minutes before removing. These are delicious warm from the oven but if you have any leftover and want to save them, store them in an airtight ziplock bag or container. Enjoy!
https://buddysaf.com/2017/05/fresh-blueberry-muffins-gluten-free-dairy-free-egg-free-soy-free/

 

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