I love breakfast; pancakes, waffles, cereal, muffins, breads, doughnuts, etc. I could eat breakfast for every meal of the day. That’s probably why I make “Breakfast for Dinner” all the time, at least once a week. We also do a big family breakfast on Saturday mornings. I wish there was an allergen free pancake house out there somewhere so I could get a break from being the short order cook once in a while!
This morning I decided to make my favorite little berry muffin with my two little guys David and Matthew. They don’t have food allergies, but they love to eat all the baked treats we make around here. They honestly don’t know the difference between a dairy or dairy free goodie. They just love to put on their aprons and get in the kitchen to help. I really treasure these little moments of pulling up the chair to the kitchen counter, letting the boys measure and mix, taste test the batter and share the final result together. They’ll both be in preschool together next year so I think these carefree mornings in the kitchen won’t be as frequent.
So here is my Favorite Dairy, Egg and Nut Free Blueberry Muffin recipe. Feel free to substitute a different berry, raspberry, blackberry or even strawberry in the batter. Use fresh or frozen berries, and freeze the extras for busy mornings later.
DAIRY, EGG AND NUT FREE BLUEBERRY MUFFINS
2 c. unbleached all purpose flour
2/3 c. granulated sugar
2 tsp. baking powder
¼ tsp. salt
2/3 c. soy or rice milk
¼ c. vegetable oil or melted dairy margarine
½ tsp. grated lemon zest
1 T. fresh lemon juice
1 T. water
½ tsp. vanilla extract
1 c. fresh or frozen berries (blueberry, raspberry)
Granulated sugar for sprinkling
Preheat oven to 400 degrees and spray 12 muffin cups with dairy free baking spray.
In a medium bowl combine flour, sugar, baking powder and salt with a wire whisk. In a mixer fitted with the paddle attachment combine soy milk, vegetable oil, lemon zest and juice, vanilla and water. Add flour mixture to milk mixture and stir with spatula just until combined.
Lightly fold in berries with a rubber spatula. Divide batter evenly among 12 prepared muffin cups. Sprinkle tops with granulated sugar and bake for 20 minutes or until cake tester comes out clean.
Yield: 12 muffins
They are too cute! that looks like my blueberry muffin recipe, yum!
thanks alisa!
Those little guys should be on TV! So adorable! The recipes looks great. Can’t wait to try it.
These are AWESOME! I’m new to egg-less, dairy-less baking and was a little surprised about the texture of the batter but I’m glad I didn’t panic b/c these turn out wonderfully. We’re on our 3rd batch and are picking more berries this week so I’ll be making even more very soon.
This recipe looks wonderful. I can’t wait to try it!
GREAT JOB!! These were easy and simple and so good! I did add about a 1/4 to 1/2 cup more blueberries, but that was personal preference. Thank you for sharing!
making these right now – thank you for sharing this recipe – I think it’s going to be great!
These are by far the best muffins i have tried. I added about 1 1/2 cups of fruit , half and halfed with blueberry and strawberry, I also added a dash of cinnamon. These are perfect. thankyou.
I’m new to this type of diet. My son has just been diagnosed with dairy, soy, egg and peanut allergies. I decided to try this recipe for breakfast this morning since my made up substitutions didn’t work for the biscuits and gravy the other day. My husband is a tough critic (and not particularly thrilled being a farmer) but LOVED these! We ALL did! These muffins are delicious. My husband actually said that he could eat them every day!!! That is a very good compliment! My son and I loved them too! I knew I would since I was happily licking the bowl this morning!! THANK YOU!!!!! I have to admit, I”ve been very overwhelmed and frustrated…now I’m inspired! THANK YOU, THANK YOU!!!
Wow, thanks so much Jenni!!!! It makes me so happy that your family enjoyed them so much! Switch out the fruit and use a different berry, they’ll be equally as delicious!!!
Wow! Thank you. These are so yummy. My son is allergic to egg and he never gets to eat pastries with us. Thank you for sharing a recipe I can make for my whole family. I used regular milk and margarine since he isn’t allergic to dairy and I didn’t have lemon anything so I didn’t add it. I did add a little applesauce, eyeballed it so I don’t know exactly how much. They turned out perfect! Just had one and need to resist urge to have another!
These are now my son’s favorite muffins!
LOVE to hear that! thanks so much!
Hi. I want to make these but do you think I could substitute the rice/soy milk for anything? Maybe applesauce? I just don’t have it on hand, but need some muffins for my son for an event tomorrow morning. Thanks.
Hi again! I am very new to Dairy/Egg free baking (my 22mo. old son has the allergies) and have not tried to substitute/experiment with ingredients.
I did the applesauce substitution for the soy/rice milk in this recipe. I think they turned out great! Very moist. I did have to add an extra tablespoon of the sauce and water (each) because the batter was still very dry without the soy/rice milk.
Thanks for the great recipe! This will be his first blueberry muffin as all the recipes I have found call for some sort of dairy. I will try it again with the soy/rice milk when I have that on hand.
I have tried this recipe…and it is the best out there! I am trying the same base with different flavors. I think you are on to something here! Today I am trying boiling the blueberries (1/4 cup sugar and berries on simmer til jam) into a jam-like texture and folding them in. I placed raw sugar on top and used Vanilla Almond Milk and Vanilla Flavor instead of lemon. My daughter is allergic to eggs and milk. I am concerned about too much soy because of the estrogen levels in soy….
The twist: Blueberry Vanilla
The result: They are very dark in color, lots of blue! They are very sweet! They are more fluffy! Yummy! Thank you for the inspiration to take on new ways of baking. Your little guys are adorable!
I LOVE the idea of swirls!!! OMG, sounds so delish. What I love most is that you adapted, experimented and came up with something even better! That’s why I love baking! Thank you so much for sharing your tips!
My 4 yr old has soy, egg and nut/peanut allergies, also. Thanks. We’re getting ready to bake right now
I love love love these muffins!! I actually used coconut milk instead of the soy milk because it’s what I had and they are just awesome. Gone in one day yesterday, made a quadruple batch today!
OMG, thank God I ran into your site! I have tried many muffin recipes and they were Awful! I am allergic to dairy, eggs, and soy so finding good recipes is tricky to say the least! I am SO EXCITED to have found an awesome muffin recipe that I’ve decided to try a few more of your recipes and then buy your book! Thanks so much! They were awesome, especially with Enjoy Life’s (dairy, egg, nut, and soy free) chocolate chips!
The thing I loved most about these muffins was the texture, crispy and perfect outside, moist and flavorful inside, they didn’t fall apart like most eggless recipes (even with energee egg replacer they fall apart). Perfect Muffin! I can’t rave more about this recipe, you will be impressed!
Thank you again Danielle!
[...] Cal); Fat 4.4 g Saturated Fat 1.2 g Protein 4.7 g Carbohydrates 20.6 g Fiber 2 g, Cholesterol 19 mg;Berry Muffins Recipe Berry Muffins are perfect for breakfast, warm or cold, day or evening snacks. T…e="font-weight:bold;">Berry Muffins are perfect for breakfast, warm or cold, day or evening snacks. [...]