I love a good blueberry muffin but baking without eggs isn't always easy. My son has several food allergies. His allergy to eggs is off the charts which means he has to completely avoid eggs even in the smallest amounts. Well, I'm happy to say that I finally found an egg substitute that is free of egg, soy, and wheat! It's called Ener-G Egg Replacer and can be purchased at Sprouts, Whole Foods Market, Kroger (Fred Meyer) as well as many other stores.
I made this recipe for the first time today and they turned out delicious! Enjoy!
P.S. This recipe DOES include dairy (butter and milk) but is free of gluten, wheat, egg, soy, oats, corn, nuts, and seeds.
3/4 cup unsalted butter, softened (or butter alternative)
1-3/4 cup sugar
1 tablespoon baking powder
3/4 teaspoon salt
1-1/2 tablespoons Ener-G Egg Replacer
6 tablespoons warm water
3 cups gluten-free all purpose baking mix
3/4 cup milk (or milk substitute)
3 cups blueberries (frozen or fresh)
3 tablespoons sugar
- Preheat oven to 375 degrees.
- In a large mixing bowl, use electric mixer to mix together butter, 1-3/4 cups sugar, baking powder, and salt.
- Add egg replacer and warm water and beat until well mixed.
- Beat in 2 cups flour and milk.
- Stir blueberries in with remaining flour.
- Scoop into greased or lined muffin tin.
- Sprinkle tops with sugar.
- Bake 30 minutes at 375 degrees or until golden brown and tops spring back when tapped.
Yields 18 muffins.
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