fresh blueberry muffins with allergy-friendly and vegan options
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Fresh Blueberry Muffins ~ Gluten-Free, Vegan, & Low-Fat Options

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My family loves fresh blueberry muffins. I have been making variations of this recipe since my children were little.  I’m super excited to share one of the best blueberry muffin recipes I have tasted. The original blueberry muffin recipe has been shared for over 35 years.

 

I love this recipe for two main reasons, it’s absolutely delicious super versatile for special diets.

You Will Find These Options Below:

  • The original recipe for those without any health restrictions
  • Gluten-free
  • Dairy-free
  • Egg-free
  • Low-fat
  • Low sugar and sugar-free

Note: If you are following a sugar-restricted program, you can simply replace the sugar with your favorite sugar substitute. I have used Stevia, Splenda, and Splenda Blend as sugar substitutes, and all have baked perfectly. Follow the sugar substitute package directions for amounts, as they will vary.

 

fresh blueberry muffins with allergy-friendly and vegan options

Original Blueberry Muffin                  Makes 12 muffins
1 3/4 cup flour (I always used unbleached) or gluten-free blend
3/4 tsp salt
1/3 cup sugar
2 tsp baking powder
1 1/4 tsp xanthan gum for gluten-free muffins.
2 eggs, or egg replacer
3/4 cup milk or non-dairy substitute
1/4 cup melted butter, or a non-dairy substitute
1-1/2 cups blueberries

Preheat the oven to 400.  Prepare a muffin tin with a non-stick spray or use liners.

In a large mixing bowl, add the following:
1 3/4 cup flour (I always use unbleached)
3/4 tsp salt
1/3 cup sugar
2 tsp baking powder.
1 1/4 tsp xanthan gum for gluten-free only.
Mix well.

In a small mixing bowl, add the following:
2 eggs, or egg replacer.
3/4 cup milk, or non-dairy substitute.
1/4 cup melted butter (I do not use unsalted) or non-dairy substitute
Mix well.

Stir the liquid mixture into the flour mixture with a large spoon. Fold in 1 heaping cup of fresh or frozen blueberries. Here’s my tip for super great muffins…..have another 1/4-1/2 cup of berries on the side ready to add as the batter gets near the end, which ensures every muffin has plenty of berries.

Put in the oven for 23-25 min. Be sure to test for doneness by lightly touching the top of a couple of muffins and watch for it to spring back. Because of the large number of berries in these muffins, the toothpick test is not as effective. When muffins are done, let them rest for a couple of minutes, and then go around the edge of the muffins with a knife to help remove them from the tins. If there are any leftovers, you can put them in a freezer bag and have them handy for a snack or breakfast in a matter of seconds by popping them in the microwave.

 

To Make Vegan Muffins Using The Original Recipe:

  • Substitute eggs with ENER G Egg Replacer or chia eggs.
  • Substitute milk with Almond Milk, Soy Milk, Rice Milk, or any of your favorite milk substitutes.
  • Substitute butter with  Earth Balance.

To Make Chia Eggs:

  • Use 1 tsp ground chia seeds and 2 Tbsp water for each egg.
  • Mix in a small custard dish and let sit until gels.

 

What If I Am Gluten-free?
Replace the flour with any gluten-free flour baking blend. For this recipe, my three favorite gluten-free brands are Bob’s Red Mill Gluten-Free All-Purpose Baking Mix, Pamela’s Products – Gluten-Free All-Purpose Flour-Artisan Blend, and Gluten-Free Flour Measure for Measure. Or you can try one of my mixes; homemade gluten-free flour combinations.  Your baking powder should also be gluten-free or corn-free if needed.

I replace the chicken eggs with duck eggs because my daughter is allergic to chicken eggs. You can also use an egg replacer; my favorite brand is ENER-G Egg Replacer.

I also use soy milk or rice milk (both unsweetened) to replace the milk, as we are also allergic to dairy.  No other variations are needed, and they are delicious.

If you count weight watcher points,  each muffin has 4 points using regular or gluten-free flour, an egg, and a low-fat milk or soy product.

 

 

fresh blueberry muffins with allergy-friendly options

 

 Low-fat Blueberry Muffins          makes 12
1 3/4 cup unbleached flour (or gluten-free)
4 tsp sugar
2 tsp baking powder ~ corn-free if needed
1/2 tsp salt
1 1/4 tsp xanthan gum or guar gum if using gluten-free flour only.
1 cup fat-free milk or non-dairy substitute
1 egg or 2 whites for an even lower fat version, or egg substitute
4 tsp melted butter or non-dairy substitute
1 1/4 cups blueberries

Preheat the oven to 400.  Prepare a muffin tin with a non-stick spray or line the muffin tin.

In a large mixing bowl:
1 3/4 cup unbleached flour (or gluten-free)
4 teaspoons sugar
2 teaspoons baking powder ~ corn-free if needed
1/2 teaspoon salt
1 1/4 tsp xanthan gum or guar gum if using gluten-free flour.
Mix.

In a small mixing bowl:
1 cup fat-free milk (or milk substitute)
1 egg (or 2 whites for an even lower fat version)
4 teaspoons melted butter (or dairy-free butter)
Mix.

Add the liquid mixture to the flour mixture and gently stir. Fold in 1-1/4 cup fresh or frozen blueberries. Spoon into muffin tins and bake for 20-25 min depending on the oven. Let sit for a couple of minutes and remove from muffin tin.

You will love them!! No one needs to feel like they can’t enjoy good food.

fresh blueberry muffins with allergy-friendly and vegan options

 

Enjoy!

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