Allergy Friendly Berry Muffins

An Allergy-Proof Treat

berry muffins, allergy friendly, dairy free, vegan

Free of: Dairy, eggs, soy, peanuts, tree nuts (can be wheat and corn free)

Yield: 12 muffins

Preparation Time: 5 minutes

Cooking Time: 20 minutes

2 cups flour (or non-wheat equivalent)

1/3 cup sugar

1 tbsp. baking powder

1/2 tsp. salt

3 tbsp. oil

1 cup + 2 tbsp. water, or other liquid

1 tsp. lemon extract, or lemon zest (or vanilla extract)

1-2 cups of blueberries, raspberries, blackberries, cranberries (or any combination)

cinnamon sugar (optional)

Preheat oven to 400º. Grease twelve muffin pan cups. In a large bowl, mix dry ingredients. In a small bowl, blend remaining ingredients except berries. Add to dry mix, stirring just until ingredients are moistened (batter will be lumpy). Fold in berries. Spoon batter into muffin cups. Sprinkle with cinnamon sugar. Bake 20 minutes at 400º until toothpick inserted in center comes out clean. Let cool five minutes, then remove muffins from pan onto wire racks to cool completely.


Fruit Muffins

Add 1 cup peeled, chopped apples, peaches or other fruit. Add favorite spices.

Pumpkin or Banana Streusel Muffins

Reduce water to 2/3 cup. Add 3/4 cup cooked pumpkin or mashed bananas. Add spices, such as 1 tsp. of cinnamon. After spooning into muffin cups, sprinkle with streusel topping and bake as directed.

Oatmeal Raisin Muffins

Substitute 3/4 cup rolled oats for 3/4 cup flour. Add 1 tsp. cinnamon. Replace the sugar with 1/3 cup brown sugar, firmly packed. Stir in 1 cup raisins.

RELATED: Amazing gluten-free cookies!

Surprise Muffins

Spoon 1/2 portion of muffins into muffins cups; drop 1 tsp. favorite jam or preserves into center. Top with remaining batter.

Streusel Topping

1/4 cup flour

1/4 cup brown sugar, firmly packed

3 tbsp. dairy/soy free margarine, cold

In a small bowl, combine flour and brown sugar. Cut in margarine until crumbly.

Savory Muffins

Reduce sugar to 1-2 tbsp. Omit the extract. Add herbs, chopped scallions, vegetables. Replace some or all of the water with broth.

Kathy Lundquist is the founder of WNY Food Allergy Connection, a support and education group for food allergic children in our community.