Blueberry Muffins (Gluten, Dairy and Egg Free)

Total Time
50mins
Prep
15 mins
Cook
35 mins

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.

Skip to Next Recipe

Ingredients

Nutrition

Directions

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

4 5

Wow...these were shockingly good for what's in them! My DH is doing a cleanse where he can't have any gluten and these fit the bill and were a real treat! Thanks for posting!

Excellent recipe - finally a good muffin recipe for my son who is allergic to everything (it seems)! I omitted the almond meal and the silken tofu, using flax seed meal instead. I also substitued rice milk for the soy milk. These are the M's first muffins at 2 yrs old and he loves them!!