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.
Let’s get real. Allergen-free baking is tricky.
Sometimes it works. Sometimes it doesn’t. You make numerous batches and spend a lot of money on specialty ingredients.
When my son was little and had gotten a new round of allergy testing…and restrictions, I had to do more baking experimentation. I was very experienced with gluten-free, dairy-free and nut-free baking. But adding eggs to the list too made it a bit harder. I started my experimenting with muffins.
Kid-Friendly Gluten-Free 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 allergen-free 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, Egg-Free Muffins
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.
Muffins Kids Can Make
If you’re looking for a way to get your kids in the kitchen to practice their cooking skills, allergen-free blueberry muffins are perfect. They can perfect their measuring and pouring skills. And of course sample the batter to make sure it’s ok.
Not sure how to teach your kids to cook? Check out this cooking course! We’ve been using it for years!
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.