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Blueberry muffins (allergy-free)

Categories: Allergy-Free, Kid-friendly, Snacks, Sweet
Type: Breakfast

The all-time favorite blueberry muffin can now be enjoyed allergy-free. Quick and easy to make, these light vanilla-flavored muffins are oozing with juicy fruit.

Prep Time: 15M

Cooking Time: 20M

Serves: makes 6 large or 10 small muffins


Nut free

  • 1/4 cup butter or margarine
  • 2 cups all-purpose flour
  • 1 tbsp baking powder
  • pinch of salt
  • 1/4 cup superfine sugar, plus extra for dusting (optional)
  • 2/3 cup milk
  • 2 tsp lemon juice
  • 1/2 tsp vanilla extract
  • 1 egg, beaten
  • 1 cup blueberries
  • ground cinnamon for dusting (optional)

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  1. Line 6 large or 10 small sections of a muffin pan with paper muffin cups or butter the pan well. Preheat the oven to 400° F.
  2. Melt the butter or margarine in a saucepan. Remove from the heat and let cool.
  3. Sift the flour, baking powder, and salt into a bowl. Stir in the sugar.
  4. Make a well in the center, pour in the milk, lemon juice, vanilla extract, and egg. Fold the mixture quickly to combine, but don't worry if there are a few lumps. Fold the blueberries carefully into the mixture.
  5. Spoon the mixture into the prepared pan (they will be almost full).
  6. If desired, sprinkle lightly with cinnamon and sugar.
  7. Bake in the oven until risen, lightly golden in color, and the centers spring back when lightly pressed, about 25 minutes. Transfer to a wire rack, dust with superfine sugar and let cool.


Dairy free also nut free: Follow the recipe for Nut free, but substitute dairy-free spread for the butter or ordinary margarine and soy, rice, or oat milk for the cow's milk.

Egg free also nut free: Follow the recipe for Nut free, but substitute 1 tablespoon of potato flour mixed with 3 tablespoons of water for the beaten egg. The eggfree muffins will be slightly paler and smoother on top, but equally delicious.

Gluten free also nut free: Follow the recipe for Nut free, but substitute gluten-free all-purpose flour for the ordinary all-purpose flour and check that the baking powder is gluten free as well. Add an extra 4 tablespoons of milk.

excerpted from:

Excerpted from Allergy-Free Cookbook.
Copyright © 2009 Dorling Kindersley Limited.
Buy this book now!

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