This is delicious! I used gluten-free flour, substituted 1/2 cup applesauce for the 2 eggs, and used 1/2 the salt. Great with dinner and breakfast as well.
Category Archives: Baked Goods
If you can’t tell from the recipes I’ve posted so far, breakfast is my favorite meal of the day. Blueberry muffins have always been a favorite, but most bagged mixes have wheat, soy, dairy or eggs — all the stuff we can’t eat. I really love blueberries and don’t like feeling deprived, so I pulled some books off the shelf and started flipping through. Here’s a blueberry muffin recipe I adapted from my Better Homes and Gardens cook book. The original recipe lists several varieties (blueberry, cranberry, oatmeal, poppy seed, banana, cheese), so check out the link above and experiment when you want something new.
Prep: 15 minutes
Bake: 18 minutes
Makes: 12 muffins
1 3/4 cups gluten-free baking mix
1/3 or 1/2 cup sugar
2 tsp. baking powder
1/4 tsp. salt
1/4 cup unsweetened applesauce, or 1 egg’s worth of Ener-G Egg Replacer
3/4 cup milk substitute (I use oat milk.)
1/4 cup cooking oil
3/4 cup fresh or frozen blueberries
1 tsp finely shredded lemon peel (optional)
1 recipe Streusel Topping (optional, below)
- Preheat oven. Grease muffin tin or line with paper baking cups.
- In a medium bowl, combine gluten-free baking mix, sugar, baking powder and salt. If you plan to add the streusel topping, use 1/3 cup sugar. If not, use 1/2 cup sugar.
- In another bowl, combine applesauce/egg replacer, milk substitute and oil. Add to the dry ingredients.
- Stir until liquid is absorbed. Depending upon the type of baking mix you use, the batter may not look like batter; it may look crumbly and thick, more like a dough. This is OK. Do not add more liquid.
- Fold in blueberries and optional lemon peel.
- Spoon into prepared muffin cups.
- Add optional streusel topping.
- Bake at 400°F for 18 to 20 minutes or until golden and a wooden toothpick inserted in centers comes out clean. Cool before eating because hot blueberries are like napalm in your mouth.
3 tbsp. gluten-free all-purpose baking mix
3 tbsp. brown sugar
1/4 tsp. ground cinnamon
3 tbsp. margarine or vegetable shortening (sticks work best)
2 tbsp. chopped nuts (optional)
- Combine dry ingredients in a medium bowl.
- Cut in margarine/vegetable shortening with a pastry blender or forks until the mixture resembles coarse crumbs.
- Stir in chopped nuts, if desired.
- Sprinkle onto muffins.
Having to do without because of food allergies is frustrating. I grew up eating all sorts of foods to which I, unknowingly, was allergic. But I’ve discovered that my mom’s cornbread recipe works well with a few substitutions, and it’s just as yummy as it was when I crumbled it into my beef stew at the age of five.
After trying numerous gluten-free flours and baking mixes, I’ve discovered that most boxed mixes work pretty well for this recipe. Oat milk works best as a dairy substitute (the oat protein makes breads fluffier), but rice milk makes the bread too dry.
⅓ cup gluten-free baking mix
¾ cup yellow cornmeal
1 ½ tsp. baking powder
1 tbsp. sugar
½ tsp. salt
1 egg’s worth of Ener-G Egg Replacer
⅔ cup milk substitute
2 tbsp. cooking oil
Allergen-free cooking spray
Allergen-free margarine (optional)
- Preheat oven to 400°F. Lightly grease an 8-inch cast iron skillet.
- Sift dry ingredients together into a medium-sized mixing bowl.
- In a separate bowl, prepare egg replacer according to package directions.
- Whisk remaining wet ingredients into egg replacer.
- Add wet ingredients to dry ingredients and mix well with whisk or fork.
- Pour batter into a lightly greased cast iron skillet. Some baking mixes make the batter very thick. If that’s the case, press it into the skillet with clean, damp hands.
- Bake for 30 minutes or until golden brown.
- Spread margarine on top of cornbread, if desired.
Yields 6 servings.