Gluten, Dairy & Cane Sugar Free Blueberry Muffins

"I am on a very restricted diet and was having a hard time finding a blueberry muffin recipe I could have that I actually liked, so I created this one. I hope you like it as much as I do! GLUTEN/WHEAT/CORN/DAIRY/POTATO/CANE SUGAR FREE!! Check out more gluten & allergy friendly recipes on my website: www.maidinak.com Don't forget to double check your ingredients. I accidentally left out the baking soda once, and they didn't turn out like they should!"
 
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photo by ajandme photo by ajandme
photo by ajandme
Ready In:
40mins
Ingredients:
14
Yields:
12 muffins
Serves:
12
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ingredients

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directions

  • In a measuring cup, measure out the rice milk and add the vinegar. Stir, and set aside (This solution needs to sit for at least 10 minutes. You are making a dairy free "buttermilk" alternative.).
  • Preheat your oven to 400 degrees.
  • In a large mixing bowl, combine your dry ingredients.
  • In a separate bowl, mix all of the wet ingredients together, including the "buttermilk" solution. Add your wet ingredients to the dry and mix well until the batter is smooth.
  • Fold in the frozen blueberries.
  • Spoon batter in to greased or paper lined muffin tins. Bake for 15 - 20 minutes. Makes 12 muffins.

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Reviews

  1. These were good but tasted a little "floury" to me. We didn't have sweet rice flour on hand so just used brown rice flour. We have an egg allergy in our family so I substituted applesauce.
     
  2. For a gluten-free muffin, I think these were delicious! I would add a little more sugar - just a touch. They rose very nicely and tasted good!
     
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