Hey guys and welcome to another episode of Safe Eats with Abby, a video series where I share allergy-friendly, yet surprisingly delicious recipes. I myself am sensitive to gluten and dairy, so I’ve had to navigate through my own allergies over the years. I’m looking forward to sharing my knowledge and trying out some new recipes! Today, I’ll be making one of my favorite breakfast foods — blueberry muffins! I’m taking a recipe from Sally’s Baking Addiction (ingredients listed below), but adding in a few of my own modifications. Cheers!

• 1 and ¾ cups gluten-free flour (I use King Arthur’s Gluten-Free Bread Flour & Bob’s Red Mill)
• 1 tsp. baking soda
• 1 and ½ tsp. baking powder
• ½ tsp. salt
• ½ cup, or one stick, vegan butter (I use Country Crock Plant Butter)
• ½ cup granulated sugar
• ¼ cup brown sugar
• ½ cup apple sauce
• ½ cup coconut vanilla yogurt (I use So Delicious)
• 2 tsp. vanilla extract
• ¼ cup almond milk (I use Silk)
• 1 cup fresh or frozen blueberries

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