Allergy Free Blueberry Muffins

Cook Time: 20 minutes

Yield: 16

Serving Size: 1

Calories per serving: 181.4

Fat per serving: 4.9

Allergy Free Blueberry Muffins

Recipe by Allergy Free Cooking, Baby!, Inc

Egg Free, Dairy Free, Soy Free, Peanut Free, and Tasteful *For Gluten Free option see end note

Ingredients

  • • 1 stick of dairy free margarine
  • • 1 cup of sugar
  • • 2 ½ cups of flour
  • • 1 teaspoon vanilla
  • • ¼ cup of dairy free plain milk *If you only have vanilla flavored milk omit vanilla
  • • ¼ cup applesauce
  • • 1 tbsp vinegar
  • • 1 cup of vanilla dairy free yogurt
  • • 1 ½ tsp of baking soda
  • • 2 tsp baking powder
  • • ½ tsp salt
  • • 1 ½ cups of fresh blueberries (about a carton and a half)
  • Gluten Free Option
  • • Substitute 2 ½ cups of Gluten Free flour + 1 ½ teaspoon of xanthum gum for 2 ½ cups of flour

Instructions

  1. Preheat oven to 350 degrees.
  2. Line muffin pans with 16 muffin cups.
  3. Cream the sugar and margarine until fluffy.
  4. Add vanilla, DF milk, applesauce, vinegar, and DF yogurt.
  5. In a medium bowl add all of the dry ingredients (flour, baking powder, baking soda, and salt).
  6. Add to the mixture and beat until just mixed.
  7. Fold in the blueberries.
  8. Pour into muffin pans and bake for 18 to 20 minutes.
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