Blueberry muffins that are both delicious and free of the 8 most common food allergens. Wheat free, egg free, dairy free, soy free, peanut and tree nut free.

A friend of mine asked me for a blueberry muffin recipe after finding out that her 5 month old daughter has severe allergies to dairy, egg, and peanuts. My friend is nursing her baby and has to eliminate these foods from her diet as well. I ‘m sure this recipe will satisfy your craving Chrissy!

This allergy friendly recipe comes from a recipe that my mom taught me how to make when I was a kid.  Through trial and error I’ve altered it so that it is free of the top 8 allergens.

Blueberry muffins – delicious and free of the 8 most common food allergens.

• ½ cup Earth Balance® Buttery Spread
• 1 cup sugar
• 2 Tbls applesauce
• 1 tsp apple cider vinegar
• 1 tsp vanilla
• 2 ¼ cups Gluten Free Oat Flour
• 2 tsp Gluten Free baking powder
• ½ tsp salt
• ¼ tsp xantham gum
• ½ cup rice milk
• 2 1/3 cup blueberries
• 2 tsp sugar for topping

On low-speed cream first 5 ingredients. In a second bowl mix oat flour, baking powder, salt and xantham gum. Add dry ingredients to creamed mixture alternating with rice milk. Mash ½ cup blueberries, stir into mixture by hand, add the rest of the berries whole. Grease muffin tins or use paper liners, pile mixture high in each muffin cup and sprinkle sugar over tops.

*Bakers Note: If you are using flour that DOES contain gluten you will omit the xantham gum.

Bake at 375 degrees for 25 minutes.

Tagged: blueberry muffin recipe, Breakfast, Gluten Free, Muffins