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Low Histamine, Gluten, & Dairy Free Blueberry Muffins

Yields1 ServingPrep Time20 minsCook Time15 minsTotal Time35 mins

Updated Histamine Level
Low Histamine, gluten-free & dairy-free, this muffin is a delicious and convenient snack.
Yield: 24 mini muffins or 12 regular muffins.

 1 ½ cups GF Flour Blend
 ½ cup Sugar
 ½ tsp Salt
 2 tsp Baking Powder
 2 tsp Xanthan Gum
 ⅓ cup Extra Light Tasting Olive Oil
 1 Large Egg Yolk
 ⅓ cup Water
 1 ½ tsp Vanilla Extract (optional)
 1 cup Frozen Blueberries
Histamine Level: 1 (updated again)
 Rated a 1 for vanilla.
 Can omit the vanilla for a level 0.
 Can substitute flax egg for the egg.
1

Preheat oven to 400° F.

2

In a large bowl whisk gf flour, sugar, salt, baking powder, and xanthan gum.

3

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.

4

Add liquids to the dry ingredients and combine. The batter will be thick, do not overmix.

5

Fold blueberries into the muffin batter.

6

Grease muffin pan with olive oil. Fill each muffin cup 1/2 to 2/3 full.

7

Bake for 9-12 min for mini muffins, or 12-15 min for regular size muffins.