AuthorStacy SaundersCategoryBreakfast, SnacksDifficultyBeginnerUpdated Histamine Level
Low Histamine, gluten-free & dairy-free, this muffin is a delicious and convenient snack.
Yield: 24 mini muffins or 12 regular muffins.
I use this gf blend: https://petiteallergytreats.com/gluten-free-flour-mix/
Preheat oven to 400° F.
In a large bowl whisk gf flour, sugar, salt, baking powder, and xanthan gum.
In a liquid measuring cup combine oil, egg, and then fill to the one cup line with water (about 1/3-1/2 cup). Add vanilla and whisk until combined.
Add liquids to the dry ingredients and combine. The batter will be thick, do not overmix.
Fold blueberries into the muffin batter.
Grease muffin pan with olive oil. Fill each muffin cup 1/2 to 2/3 full.
Bake for 9-12 min for mini muffins, or 12-15 min for regular size muffins.
Best eaten the day of or store extra in the fridge for 1-2 days. This recipe doubles well. I freeze all the extra muffins in ziploc bags. Take them out and thaw on the counter or the fridge.
These muffins are perfect for on-the-go snacks!
Recipe adapted from: https://www.eatingonadime.com/blueberry-muffin-recipe/
*Update notes: Instead of keeping these higher histamine with the whole egg, I decided to try making them using just the egg yolk. It turned out amazing!
