Let this also serve as the official announcement that little miss has officially started Step 2 of the Dairy Ladder and we are so excited. Mostly me, but she has thoroughly enjoyed the baked goods I have been making her. So while the recipe is actually DAIRY-FREE (my followers have come to love and expect it from my allergy household), it can be easily tweaked to include dairy since it was based upon the recipe given to us by our health care practitioner.
Without further ado, I introduce to you the perfect hybrid between a tea biscuit, scone, and muffin.
Blueberry Baked Biscuits
- 2 cups flour
- 2 1/2 teaspoons baking powder
- 1 cup oat milk (or cow’s milk/cream)
- 1/4 cup olive oil
- 1/2 cup frozen wild blueberries (or other chopped/mashed fruit)
- Prepare the oven: Make sure the rack is in the middle of the oven, or slightly lower. Heat to 350F.
- In a large bowl, mix the dry ingredients (flour, baking powder).
- In a separate bowl, whisk together the oil and milk until thoroughly combined.
- Slowly pour the milk mixture into the dry ingredients and stir until all the flour is mixed in (a thick and doughy batter is normal).
- Add the blueberries and gently fold them into the batter.
- Scoop the batter into silicone muffin cups (or greased tins) until they are almost full. We made 12 regular sized muffins. This is also where you can experiment a little and add some shredded coconut to the top for some crunch.
- Bake the biscuits for 15-30 minutes (varies by oven).
- Let them cool down and enjoy!
Our kiddo dipped to a lower growth percentile for a while so our dietician recommended we add coconut cream as “icing” (coconut cream + vanilla extract) right before serving to add some extra fat content into the recipe without affecting the dairy ratios for little miss. It’s actually quite delicious and gives it some added flavour for us adults (they are sugar-free after-all!).
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