Hello everyone, welcome to my latest recipe for Gluten and Dairy Free Blueberry Peanut Butter Muffins.
These muffins literally saved my bacon when my friend was staying over. The trip was a disaster right from the start when I was delayed at work missing our dinner booking. We then got absolutely drenched in the pouring rain on the way back from town. The evening was then topped off by discovering the cat had been sick all over the bed in the guest room.
To try and salvage my reputation a little bit, and not be the worst host ever, I made these quick and easy muffins for breakfast. The blueberries and peanut butter work really well together and is my little take on peanut butter and jelly.
Other Baking Ideas
If you like this recipe for Gluten and Dairy Free Blueberry Peanut Butter Muffins then you might like to try one of my other baking recipes:
- Treat yourself with my Gluten and Dairy Free Chocolate Caramel Peanut Pretzel Pie
- Go traditional with my Gluten and Dairy Free Apple Custard Cake
- Make a some biscuits with my Gluten and Dairy Free Chocolate Crinkle Cookies
- Bake loaf cake with my recipe for Gluten and Dairy Free Choc Chip Muffin Loaf
More Recipes Please!
Like me, you also cook for other members of the family that do not require special dietary requirements. I’ve recently started another website, Fiona Cooks, that captures all of those recipes. If you want to check it out then please click on the following link: http://fionacooks.com
Enjoy!
Fx
Blueberry Peanut Butter Muffins (Gluten & Dairy Free)
Ingredients
Instructions
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Preheat the oven to 180 oC
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Whisk together the caster sugar, dairy free spread and peanut butter
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Whisk in the eggs one at a time
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Fold in the flour and blueberries
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Divide between 8 muffin cases
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Bake in the oven for 25 minutes
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Allow to cool before enjoying
