Deliciously Allergen-Friendly Blueberry Muffins (2/5/23)

This is an allergen-free adaption of a popular Blueberry Muffins Pinterest recipe. If you would like to check that out, here it is: https://pin.it/ErxvGVE

Introduction: Welcome to our kitchen, where we're about to embark on a mouthwatering baking adventure! Today, we're making a batch of delectable blueberry muffins that are free from gluten, dairy, eggs, and nuts. With a few simple ingredient swaps and clever substitutions, we'll create a moist and flavorful treat that everyone can enjoy. So, roll up your sleeves, grab your apron, and let's get baking!

Ingredients: To make these allergen-friendly blueberry muffins, you'll need:

• 2 cups of Bob's Red Mill Gluten-Free Baking Flour

• 1 cup of fresh blueberries

• 1 cup of soy milk (or any other dairy-free milk of your choice)

• 1/2 cup of room temperature Earth's Balance butter (dairy-free alternative made from oil)

• 2 teaspoons of baking powder

• 1/4 cup of unsweetened applesauce (as an egg replacement)

• 1/2 teaspoon of white vinegar (helps with leavening)

• A squeeze of fresh lemon juice (also aids in leavening)

Instructions:

1. Preheat your oven to 375°F (190°C). Line a muffin tin with paper liners or lightly grease the cups.

2. In a mixing bowl, combine the gluten-free baking flour and baking powder. Whisk together until well blended.

3. In a separate bowl, gently toss the blueberries with a tablespoon

of the flour mixture. This will help prevent them from sinking to the bottom of the muffins while baking.

1. In a large mixing bowl, cream the room-temperature Earth's Balance butter until smooth. Add the applesauce, white vinegar, and a squeeze of fresh lemon juice. Mix well until the ingredients are fully incorporated.

2. Gradually add the dry flour mixture to the wet ingredients, alternating with the soy milk. Mix until you have a smooth batter. Be careful not to overmix.

3. Gently fold in the flour-coated blueberries, distributing them evenly throughout the batter.

4. Spoon the batter into the prepared muffin cups, filling each one about three-quarters full.

5. Bake in the preheated oven for approximately 18-22 minutes or until a toothpick inserted into the center of a muffin comes out clean.

6. Once baked, remove the muffins from the oven and allow them to cool in the tin for a few minutes. Then transfer them to a wire rack to cool completely.

7. Serve and enjoy these scrumptious gluten-free, dairy-free, egg-free, and nut-free blueberry muffins!

Conclusion: With just a few substitutions and a touch of creativity, we've transformed a classic blueberry muffin recipe into a delightful treat that caters to various dietary needs. These gluten-free, dairy-free, egg-free, and nut-free muffins are moist, fluffy, and bursting with juicy blueberries. They are perfect for those with allergies or

sensitivities, allowing everyone to indulge in the joy of freshly baked goods. So, gather your loved ones, share the good, and savor the satisfaction of creating something deliciously

allergen-friendly from scratch. Happy baking!