Blueberry Muffins (dairy, egg, soy free)

This is my favorite blueberry muffin recipe. I found it on Recipe Zaar. It’s super easy and has no refined sugar. I try to avoid sugar in the snacks I make, if at all possible.

Ingredients

1-3/4 cups flour (I use whole wheat, but I’m sure you could use a gluten-free flour just as easily to make it truly allergen-free)

2 tsp baking powder

1/2 tsp baking soda

1/2 tsp allspice (I actually use a bit less allspice and a bit more cinnamon and nutmeg)

1/4 tsp cinnamon

1 /4 tsp nutmeg

1/4 tsp salt

1 cup fresh or frozen blueberries

2 portions Ener-G egg replacer (or 2 eggs, if you are not allergic)

1/4 cup olive oil or vegetable oil (I often use Safflower oil)

3/4 cup orange juice

1 grated orange, zest of (I found dried orange zest at Whole Foods and I use that – easier)

Extra – I usually throw in a couple of Tbsp of ground flax seeds as well, just for some extra healthy stuff!

Directions

Combine dry ingredients; toss the blueberries with about 2 tablespoons dry mixture and set aside. Separately, mix egg replacement, oil, orange juice, and orange zest. Make well in dry ingredients and add “egg” mixture; stir gently, and when only partially combined, add blueberries. Fold ingredients together just until moistened (do not over mix). Divide batter into 12 well-greased muffin tins and bake at 400 degrees for 20-25 minutes, or until lightly golden; cool briefly on wire rack, remove from pan.

Mini-muffins

I like to make mini-muffins because they are a great snack size (and a lot less messy) for my 3-yr old. Mini muffins require a little less time than regular size muffins.

Freezing

These muffins freeze really well. I like to make a double batch so I can freeze a bunch in a ziploc bag.

They are great to have on hand when cousins or other kids come over. There is no guilt in offering them up as a snack since there’s no sugar and they are chocked full of yummy blueberries!

Enjoy!

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