Easy to make and fun to eat, these allergy friendly blueberry muffins are naturally free of gluten, dairy, eggs, nuts, corn, coconut, rice and soy. Breakfast just got a whole lot tastier.
When my son got his most recent allergy diagnosis I had to do more baking experimentation. I am very experienced with gluten free, dairy free and nut free. But adding eggs to the list too made it a bit harder. I started my experimenting with muffins.
Everyone Loves Muffins
He has always loved muffins. When he was two he’d get out of bed, hurry downstairs and declare he needed a muffin instantly. There was (and still is) no waiting for breakfast (he’s just like his mama). And muffins top his list for breakfast fare.
I went through a few batches that were either crumbly or too dense. But I finally perfected a truly allergy friendly muffin.
You can add whatever you like to it. My son’s favorite variety is blueberry. Me? I like chocolate chips (this is the brand we love). That’s about as close as I get to dessert these days.
Easy To Make, Fun To Share
These muffins are super easy to make. Just mix all of the ingredients in one bowl, pour into muffin tins and bake.
Every time I make muffins my son devours them and tells me I NEED to post the recipe. So today I’m finally sharing it.
There are no eggs, dairy, coconut, nuts, corn, rice, gluten or soy in these allergy friendly blueberry muffins. They are also pretty low in sweetener.
Let The Kids Help
If you’re looking for a way to get your kids in the kitchen to practice their cooking skills, allergy friendly blueberry muffins are perfect. They can perfect their measuring and pouring skills. And of course sample the batter to make sure it’s ok.
I like to make a big batch and stock the freezer. Though with my son’s appetite very few actually make it there. I love having an easy breakfast or perfect pairing with a bowl of nourishing soup ready whenever I need it.
Are you in need of a truly allergy friendly muffin?
This is it! Choose your favorite additions and whip up a special breakfast treat.
- 1 1/2 cups sorghum flour
- 1/2 cup tapioca flour
- 3/4 cups water
- 3 Tbsp. cane sugar
- 1 1/2 tsp. baking soda
- 1/2 tsp. unrefined sea salt
- 1/4 cup honey
- 6 Tbsp. olive oil
- 1/4 cup cold water
- 3 tsp. grass-fed gelatin
- 1/4 cup hot water
- 1/2 cup blueberries (or any other fresh fruit, dried fruit or chocolate chips)
- Heat the oven to 350*F. Line muffin pan with muffin cups (paper or silicone).
- In a large bowl combine the sorghum, tapioca and water. Mix well, removing any lumps.
- Combine the 1/4 cup cold water and gelatin. Set aside.
- Add the sugar, baking soda, salt, honey and olive oil to the flour mixture. Mix well.
- Add the 1/4 cup hot water to the gelatin mixture and stir to dissolve.
- Pour the gelatin water into the muffin batter. Mix by hand or with a hand mixer until well mixed.
- Stir in fruit.
- Fill muffin cups 3/4 full.
- Bake for 30 - 40 minutes (30 minutes for mini muffins, 40 minutes for full size muffins).
- To make pumpkin muffins reduce the 3/4 cups of water to 1/2 cup of water and add 1/2 cup of pumpkin to the batter.
- One recipe makes about 12 full size muffins or 24 mini muffins.
- Add 3 Tbsp. maple syrup and omit the blueberries to make vanilla cupcakes.
In order for me to support my blogging activities, I may receive monetary compensation or other types of remuneration for my endorsement, recommendation, testimonial and/or link to any products or services from this blog. It will not change the cost of any products or services for you.