#AllergyFriendly Blueberry Muffins #recipe

Allergy Friendly Blueberry Muffins

Muffins are a perfect snack to pack into a lunch box or to eat on your way out the door! 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!

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