Blueberry muffins 🫐

Milk Free Mondays 🐮🐮

Being diagnosed with a food allergy or intolerance doesn’t always mean you have to heavily restrict your diet. With a few simple recipe adaptations, children can often continue to enjoy the foods they love 💕

I understand how stressful a milk allergy or intolerance can be. When Eli was 5 months old, he had a bout of gastritis and suffered with diarrhoea for several weeks. Our GP suspected a temporary milk intolerance. At the time, I was exclusively breastfeeding and removed dairy from my diet. Within a week or so, his symptoms improved significantly, and I was later able to gradually reintroduce dairy back into my diet over time.

I’m starting my Milk-Free Monday posts with these delicious blueberry muffins 🫐🫐

They’re moist and bursting with fruit and flavour.

I use coconut oil instead of dairy-free margarine as a personal preference, as it keeps the ingredient list simple.

Ingredients (makes 18 mini muffins)

• 130g wholemeal flour

• 1 tsp baking powder

• 60g coconut oil (melted)

• 50g honey (use an alternative if your child is under 1)

• 60ml non-dairy milk of choice

• 1 egg

• 50g whole blueberries

• 70g roughly blended blueberries (small chunks work best)

Method

1. Preheat oven to 180°C.

2. Whisk together the coconut oil, honey, non-dairy milk, and egg.

3. Add the flour, baking powder, and whole blueberries.

4. Spoon the mixture into greased muffin tins.

5. Add the blended blueberries and gently swirl into the batter.

6. Bake for around 13 minutes, or until a skewer comes out clean.

Delicious snack box addition 🫐🫐🫐