Blueberry Muffins (Gluten, Dairy and Egg Free)

Recipe by bearhouse5
READY IN: 50mins
YIELD: 12 muffins
UNITS: US

INGREDIENTS

Nutrition

DIRECTIONS

  • 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).