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#AllergyFriendly Easy Blueberry Muffins #recipe

February 6, 2015 by Elizabeth DiBurro 1 Comment

Allergy-Friendly Vegan Blueberry Muffins
Allergy Friendly Blueberry Muffins

Muffins are a perfect snack to pack into a lunch box or to eat on your way out the door! This easy muffin recipe is vegan, allergy-friendly, dairy-free, soy-free, egg-free, nut-free, and can easily be gluten-free and wheat-free. That’s why I make double, sometimes triple, batches of muffins and freeze them for later.  Today’s flavor is blueberry because who doesn’t like a good blueberry muffin?

This Allergy-Friendly Blueberry Muffin recipe is dairy-free, soy-free, egg-free, nut-free, vegan and still tastes AHmazing!  You won’t be disappointed!  Also, make sure to use muffin liners!  The sugar from the blueberries will stick to the pan if you don’t!

Easy Allergy-Friendly Blueberry Muffin Recipe



Allergy-Friendly Blueberry Muffins
Print HERE
1 1/2 cups flour (gluten-free flour mix can be substituted)
3/4 cup white sugar
1/2 tsp salt
2 tsp baking powder
1/3 cup cooking oil
EnerG Egg Replacer for one egg
1/3 cup rice milk
1 cup fresh blueberries
  1. Preheat oven to 400 degrees.
  2. Combine flour, sugar, salt, and baking powder.
  3. Add oil into a one cup measuring cup, add mixed egg replacer, then add enough rice milk to fill the one cup (approx 1/3 cup).
  4. Mix wet ingredients into the dry ingredients.
  5. Fold blueberries into mixture.
  6. Fill muffin liners 2/3 of the way full and bake for 20-25 minutes.  
  7. Cool in pan for five minutes before moving to a cooling rack.
ENJOY!

Elizabeth DiBurro
EBL Food Allergies

Filed Under: Breakfast, Food Allergies, Snack Tagged With: Baked Goods, Breakfast, Packable, Recipes, Snacks

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Comments

  1. Ali says

    June 19, 2015 at 10:59 am

    great post

    Reply

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