What better way to celebrate a National Muffin Day than with a muffin recipe ANYONE can enjoy. These allergen free blueberry muffins are downright delicious. They’re also free of gluten, dairy, eggs, and soy which means you don’t need to worry when sharing them. Happy National Muffin Day, we hope you enjoy the recipe!
-2 c. gluten free flour (Bob’s Red Mill 1 to 1 is usually a good choice)
-2 t. baking powder
-1 t. baking soda
-1/2 t. salt
-(optional: 1 Tblsp. lemon or orange rind; OR 1 t. cinnamon)
-1/3 cup oil
-1/2 c. non-dairy milk (I used flaxseed milk)
-1/2 c. unsweetened applesauce (I always keep the small containers on hand as they are the perfect amount for baking)
-1 Tblsp. lemon juice or vinegar
-1/2 c. sugar
-2 Tblsp. honey or maple syrup
-1 t. vanilla extract
-1 c. fresh blueberries
Preheat the oven to 350ºF.
Line a 12 muffin tin with liners or spray with non-stick cooking spray. Then, in a large bowl, combine all wet ingredients.
In a separate bowl, mix together all dry ingredients. Pour slowly into flour mixture, stirring until just combined.
Gently fold in blueberries. Mix gently.
Pour batter evenly into 12 muffin cups and bake on center rack for about 23 minutes. Remove from oven and let sit in pan for 5 minutes before removing. These are delicious warm from the oven but if you have any leftover and want to save them, store them in an airtight ziplock bag or container. Enjoy!