Ultimate Allergy friendly Blueberry Muffins (GF, DF, SF, EF, NF)

Gluten free, Dairy Free, Soy Free, Egg free, Nut free muffins.

You may be thinking what could possibly be in these muffins? Well I have experimented and am here to tell you that this recipe does in fact work, and I’m told it is delicious by my toddlers which I take as a total win!!

This recipe is great, and intended for times of healing when trigger foods are being removed. Gluten free flour is not the absolute best flour, Tigernut flour is a healthier option, but can be a little spendy! I like having multiple options for baking snacks (Tigernut muffin recipe here). The goal for us is to slowly bring most of the top allergen foods back into the diet, but for now I’m finding creative way to get some healthier carbs for him to eat. Homemade seems to be more cost-effective and a good way to avoid seed oils which many pre-made gluten free baked goods have.

Ingredients

• 1 ½ cups gluten-free flour*

• 1 tsp baking powder

• ½ tsp salt

• ½ cup refined coconut oil

• ¾ cup organic cane sugar

• 1 tsp vanilla extract

• 1 cup water (or non-dairy milk)

• 1 ½ cups blueberries (fresh or frozen)

• 2 TBPS of egg replacer (I used Bobs Red Mill)

*use this code for 40% off your first thrive order + a free gift!

Instructions:

1. Preheat the Oven:

   • Preheat your oven to 350°F (175°C). Grease the bottoms of 11 muffin cups or line them with muffin liners.

2. Mix Dry Ingredients:

   • In a medium bowl, whisk together the gluten-free flour, baking powder, and salt. Set aside.

3. Prepare the Wet Ingredients:

   • In a large bowl, use a stand mixer or hand mixer to cream together the coconut oil and sugar until light and fluffy. Then add egg replacer and mix.

   • Add the vanilla extract and mix well.

   • Gradually add the water, mixing until well combined.

4. Combine Wet and Dry Ingredients:

   • Slowly add the dry ingredients to the wet mixture, mixing until just combined.

5. Prepare the Blueberries:

   • If using frozen blueberries, toss them with 1-2 tablespoons of gluten-free flour to prevent the color from bleeding into the muffins.

   • Gently fold the blueberries into the batter.

6. Fill Muffin Cups:

   • Divide the batter evenly among the 11 muffin cups, filling each one almost to the top. Top each one with a little sugar to give them added crunch and sweetness (optional).

7. Bake:

   • Bake in the preheated oven for 28-33 minutes, or until the muffins are golden brown and a toothpick inserted into the center comes out clean.

8. Cool:

   • Let the muffins cool in the pan for about 5 minutes, then transfer them to a wire rack to cool completely.

Enjoy!!!