Thursday, June 13, 2013

Blueberry Muffins - Allergy Friendly! (Not Gluten Free)

These Blueberry Muffins are delicious! I adapted a couple of different recipes to be allergy friendly for my 8 year old. This was a WIN! The allergy friendly Brownie attempt I made this past weekend, on the other hand.... lets not even talk about the fail that those were. Here you have, another one of my NOT healthy, but yummy, treats!

The things commonly found in baked goods that we have to avoid are dairy, barley (in most all purpose flour), soy (vegetable oil is soy), rice and nuts. So, this is why my recipes are the way they are.

You're drooling, right!?


Ingredients

3 cups all-purpose flour (I use an organic brand without Barley)
1-1/2 cups white sugar
1 teaspoons salt
1 tablespoon and 1 teaspoon baking powder
2/3 cup canola oil
2 tablespoons of ground flaxseed meal mixed with 6 tablespoons of warm water in a separate bowl (allow to sit a few minutes before mixing everything together.) This replaces 2 eggs.
2/3 cup and 2 tablespoons coconut milk. (If using eggs and regular milk, just use 2/3 cup of milk.)
1.5 - 2 cups of fresh blueberries

1 cup white sugar
2/3 cup all-purpose flour
1/2 cup Earth Balance Soy Free Buttery Spread cut/broken up into small chunks.
1 tablespoon ground cinnamon

Directions 

1.Preheat oven to 400 degrees. Grease or line standard size muffin cups.

2. Combine 3 cups flour, 1-1/2 cups sugar, salt and baking powder, then add flaxseed meal mixture, canola oil and almond milk. Mix together. Fold in blueberries. This batter is very thick, but bakes up excellent. Fill muffin cups to top and sprinkle with crumb topping.

3. Crumb Topping: Mix together 1 cup white sugar, 2/3 cup flour, 1 tablespoon cinnamon and combine that with the crumbled buttery spread. I use my hands to smash/crumble it all together. This makes a very generous amount of topping.

Bake for 20 - 25 minutes


This recipe should be just as good with eggs, regular milk and butter for those who aren't concerned about allergies.

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