Monday, July 21, 2014

Cream Cheese Blueberry Muffins- gluten free,vegan & top 8 allergen free

Over the years it's been great to see how many new food substitutes have come out on the market.  In the beginning of my daughters Autism and finding out she had so many food allergies there weren't many options.  

When Daiya came out with their line of cheeses and then cream cheese's it was a relief for one, that she could actually try them and two, I could go to the store and buy a substitute instead of making them.  My list of premade foods for my daughter is VERY limited since she has such a long list of allergies and most of the dairy substitutes are made with soy, which is a huge offender for her.  

If you aren't a fan of the Daiya cream cheese, you can certainly use your own favorite brand of dairy free/allergy free cream cheese or make your own (there are several homemade coconut recipes out there that are delish too!)  

Blueberries and cream cheese are just a natural combination to me and having them in a muffin is a simple way to make a recipe using both!  This muffin recipe would make for a great Brunch addition and are good enough to eat like a cupcake.  I hope you enjoy them as much as we do!

gluten free, vegan and top 8 allergen free

Cream Cheese Blueberry Muffins:

1 Cup  White Rice Flour
3/4 Cup  Brown Rice Flour
1/4 Cup  Potato Starch
1/4 Cup  Tapioca Starch
1/2 tsp.  Xantham Gum
2 tsp.  Baking Powder
1 tsp.  Baking Soda
1/2 tsp.  Salt
1/2 tsp.  Ground Cinnamon
1/2 Cup  Milk Substitute (I use Coconut Milk plain, carton)
1/2 Cup  Organic Applesauce  ( I use unsweetened)
1 TB  Egg Replacer
1/2 Cup  Oil (I use canola or coconut)
3/4 Cup  Organic Brown Sugar
1 tsp.  Almond Extract
1 Cup  Blueberries (fresh or frozen) plus 1 TB extra flour (brown or white)

Cream Cheese Topping:

1/3 Cup  Daiya Plain Cream Cheese Spread (or any preferred cream cheese substitute)
4 TB  Organic Powdered Sugar
1/2 tsp.  Pure Vanilla Extract

Preheat oven to 350 degrees.  Line a 12 cup muffin tin with paper liners.
In small bowl premix cream cheese, powdered sugar and vanilla and place in refrigerator until ready.  Place blueberries in a small bowl and toss with 1 TB of  brown or white rice flour, set aside.
In large mixing bowl with paddle attachment, add applesauce and egg replacer and mix on medium high until combined.  Next add in milk substitute, oil, brown sugar and almond extract. Mix on medium speed until combined.  Add in white rice flour, brown rice flour, potato starch, tapioca starch, xantham gum, baking powder, baking soda, salt and ground cinnamon.  Mix on low until combined scraping down with a spatula when needed.  Stir in "floured" blueberries by hand being careful not to break apart.  Fill paper lined muffin tin 3/4 ways full with muffin mixture.  With a spoon or knife make a "well" to hold cream cheese mixture. Scoop 1/2 TB of cream cheese mixture and place into "well".  Bake 25 minutes or until a toothpick comes out clean.  Cool and enjoy!

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Cream cheese mixture

"Floured" blueberries.

Using a knife or spoon, make a "well" to hold the cream cheese mixture.

Fresh out of the oven.


Also shared at:  Fat TuesdayGluten Free and DIY TuesdayTotally Talented TuesdaysCreate Link InspireGluten Free WednesdayAllergy Free WednesdayWaste Not Want Not WednesdayFull Plate ThursdayFoodie FridayGluten Free Fridays

1 comment:

  1. Just pinned your awesome recipe and thanks so much for sharing it with Full Plate Thursday!
    Have a great week and come back soon!
    Miz Helen