Dairy Free Blueberry Muffins Food

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BLUEBERRY MUFFINS - DAIRY FREE



Blueberry Muffins - Dairy Free image

Make and share this Blueberry Muffins - Dairy Free recipe from Food.com.

Provided by Chelle_N

Categories     Quick Breads

Time 30m

Yield 12 muffins

Number Of Ingredients 11

1 3/4 cups flour
1/4 cup sugar
2 teaspoons baking powder
1/2 teaspoon salt
3/4 cup blueberries
1 egg
12 tablespoons vegetable oil
1/2 cup water
1/4 teaspoon vanilla
1 tablespoon sugar (optional)
1/8 teaspoon cinnamon (optional)

Steps:

  • Preheat oven to 400, grease muffin cups.
  • Sift flour, sugar, baking powder and salt together into a mixing bowl.
  • Stir in blueberries.
  • Mix egg, oil, vanilla and water together, then stir them into the flour mixture.
  • Stir until well combined.
  • Spoon into muffin cups.
  • Sprinkle top with optional sugar and cinammon (if desired).
  • Bake 13 - 20 minutes.

Nutrition Facts : Calories 214.6, Fat 14.2, SaturatedFat 1.9, Cholesterol 15.5, Sodium 164.1, Carbohydrate 19.6, Fiber 0.7, Sugar 5.2, Protein 2.5

BLUEBERRY MUFFINS (GLUTEN, DAIRY AND EGG FREE)



Blueberry Muffins (Gluten, Dairy and Egg Free) image

Delicious blueberry muffins free from gluten, dairy and egg. * Tip - If you dust the blueberries with a little GF flour they won't sink to the bottom. * Tip - If using paper pans, brush or spray the inside of them with oil first so that you don't leave half the muffin behind on the paper.

Provided by bearhouse5

Categories     Quick Breads

Time 50m

Yield 12 muffins

Number Of Ingredients 18

2/3 cup brown rice flour
1/3 cup rice flour
1/2 cup potato starch
2 teaspoons baking powder (gluten-free)
1 teaspoon baking soda
1 teaspoon xanthan gum
1/2 teaspoon salt
3/4 cup sugar
1/3 cup almond meal
2 teaspoons vegan egg replacer powder
1/4 cup water
1/2 cup oil
1/4 cup silken tofu
1/2 cup soymilk
1 teaspoon vanilla extract
1 lemon, zest of
2 teaspoons lemon juice
1 cup blueberries (fresh or frozen)

Steps:

  • Sift flour, baking powder, bicarb, xanthan gum, and salt into a bowl. Add sugar and almond meal. Using a whisk, mix well.
  • Beat egg replacer with water until fluffy.
  • Beat in oil, silken tofu, soy milk, lemon zest, lemon juice and vanilla.
  • Add to dry ingredients and mix.
  • Stir in blueberries.
  • Spoon into greased muffin pans.
  • Bake for 30-35 minutes at 180ºC (350ºF).

Nutrition Facts : Calories 229.4, Fat 11, SaturatedFat 1.6, Sodium 272.6, Carbohydrate 31.3, Fiber 1.6, Sugar 14.2, Protein 2.5

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