Blueberry season is here, yay! Matthew loves blueberries in my baked goods, and we all love muffins. They are quick, easy to bake and always tasty! They travel well (important in summer!). And they come in handy when you need a fast, go to breakfast or snack throughout the day.
My Dairy and Egg Free Lemon Blueberry Muffins are a huge hit with my boys. My two nephews thought so too. I took care of them for four weeks this summer. Let me tell you, four boys + four weeks = a lot of muffins!
Our summer travelling tends to be staying with family and friends. (Staying in hotels with restaurant food is something that I know we will have to conquer. I will touch on that at a later date.) Every summer we like to also rent a cottage for a week. Summer and cottage living is supposed to be about easy living and simple indulgences. You shouldn’t have to go without just because you have food allergies. Where there is a will…..there is a way!
As bakeries and purchasing pre-packaged baked goods is out of the question due to the boys’ peanut/nut allergies and dairy, egg and sesame allergies, I have come up with a simple solution. The day before we leave, I make a batch of muffins to take to the cottage to put in to the freezer. Now we have fresh, allergen free muffins to enjoy throughout the week! (I also bring my Dairy, Egg,Soy,and Peanut/Tree Nut Free Decadent Brownies and Dairy Free Date Squares to freeze and my already frozen Dairy,Egg and Soy Free Apple and Blueberry Pies. Good thing rented cottage freezers are always empty! I will be posting the recipes for them soon!)
DAIRY AND EGG FREE LEMON BLUEBERRY MUFFINS
This recipe has been adapted from The Best of the Best Volume 1, Best of Bridge.
2 cups all purpose, unbleached flour
½ cup granulated sugar
1 tbsp baking powder
½ tsp kosher salt
½ tsp baking soda
Grated lemon zest from 1 lemon
½ tsp pure vanilla
2 tbsp water
1 cup of rice/soya milk
½ cup canola oil
1 rounded cup fresh/frozen blueberries (the blueberries can be pilled on top)
I like to prepare the dry and wet ingredients the night before. Simply measure all dry ingredients into a bowl, (add the lemon zest and blueberries the next day) cover, and leave on the counter. Measure all wet ingredients in to a bowl, cover and place in the fridge ready for the next day. Have your muffin tin ready with the paper liners too. Making fresh muffins in the morning has never been easier!
- Measure all the dry ingredients and the lemon zest in to a large bowl.
- In a separate bowl, measure all the wet ingredients.
- Add the wet to the dry ingredients and the blueberries.
- Stir until just combined. (Over blending will result in tough muffins)
- Fill all 12 muffin tins with the batter.
- Top with two blueberries.
- Bake at 425 F for 20 minutes
- Remove from oven and let rest in pan on a cooling rack for 10 minutes.
- Remove muffins from tin to cooling rack.
- Enjoy when cool enough to handle!
Muffins freeze well to be reheated at a later date.
Always CHECK INGREDIENTS before you purchase products.
Have you adapted similar recipes for your own food allergy needs? I’d love to hear about them. Please share in the comments!
I am blown away with all the fantastic people out there sharing their stories and allergen free recipes so that others can learn and live cleaner, healthier, functional lives! Inspiration for us all!
PS: As always, any products I mention in these posts are my own personal recommendations. No one’s paying me to recommend them. They’re just what has worked for our family. Your own needs and preferences may be different!