Blueberry Muffins - Allergy Free
Allergy Free blueberry muffins. No dairy, no soy, no egg, no nuts, no corn, no milk.
4.5/5
(4 Votes)
Ingredients
- 1 1/2 cups all-purpose flour
- 3/4 cup white sugar
- 1/2 teaspoon salt
- 2 teaspoons baking powder
- 1/3 cup oil
- 1 egg (EnerG Egg Replacer equal to 1 egg)
- 1/3 cup rice milk
- 1 cup fresh blueberries
Preparation
Step 1
Preheat oven to 400 degrees F.
Grease muffin cups or line with muffin liners.
Combine 1 1/2 cups flour, 3/4 cup sugar, salt and baking powder. Place vegetable oil into a 1 cup measuring cup; add the egg and enough milk to fill the cup. Mix this with flour mixture. Fold in blueberries.
Fill muffin cups right to the top.