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
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