Allergy free Blueberry Muffins!

Ok, world of what we like to call "food free" food can be lonesome, bland, and at times a little disheartening. Well, after MUCH trial and error, I have been able to make a recipe for blueberry muffins that is actually good. One that my husband even thinks if good! haha! It's pretty easy, just some standard "food free" ingredients. Also, if you are new to the world of allergies, and you're seeing Xanthan gum in every recipe, it's because traditional wheat flour has "Gluten" in it, which is pretty much it's name Glue. :) Other flours do not have this property, and need something to help it stick together, which is where Xanthan gum comes in. If you've looked at it already, you'll know that it doesn't come cheap, but trust me, it's worth the cost for the results that it gives. Ok, now that we have that out of the way... Blueberry Muffins! First, pre-heat oven to 375 or there abouts.

2 cups Brown rice flour (bobs red mill is best, we think)
1/2-3/4 cup of sugar depending on how sweet you like your baked goods
1 teaspoon of baking Soda
1 Tablespoon of baking powder
1/4 teaspoon of salt
3/4 teaspoon of Xanthan gum
1/4-1/2 teaspoon of nutmeg
Pinch of cinnamon
3 teaspoons Ener-G egg replacer without the water mixed
1/2 cup of either vanilla coconut milk or vanilla almond milk
1/2 of oil (we used pure canola, but you can use any oil you want except olive because of taste)
1/2 teaspoon of Pure Vanilla Extract (don't use imitation, just doesn't taste right)
1- 1 1/2 cups of frozen blueberries (use frozen un-defrosted, so they stay whole)

mix all the ingredients together, but leave out the blueberries till you are ready to scoop the mix in to the muffin cups. Before the blueberries are put in we are going to make streusel topping!

For the streusel we are going to mix 3/4 cup un-packed brown sugar (you can use dark or regular), 1/2 cup of brown rice flour, 1/2 teaspoon of xanthan gum, 1/4 teaspoon of nutmeg, 1/2 teaspoon of cinnamon, and 3-4 melted tablespoons of earth balance soy free buttery spread (this is what we use for butter). Mix together till it's crumbly.

Now, mix in your blueberries and fill up your muffin cups (make sure you use the paper muffin/cupcake cups), and scoop them in to the pan. :)  Top  with the streusel, and put in the oven, middle rack. Bake for 20-25 minutes. toothpick them to check they are baked fully. Since there are no raw ingredients, you can take them out earlier (or later). This is just a general guide for time. We are a higher elevation, so things bake a little differently at sea level, or not much over. If you are at a lower elevation, add 3-4 tablespoons of water to your mix (the liquid that we left out from the ener-g egg replacer).

*This mix is VERY thick. About the consistency of a soft playdough. So, THICK! Don't think you did something wrong, it is supposed to be like this. They also don't rise a ton, so this recipe should make about 12 muffins, filling the cups 3/4 full.

Enjoy! and feel free to post on any variations you made, and how they turned out! :)

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