Blueberry Muffins - Allergy Free

By EasyBreezyLife

Allergy Free blueberry muffins. No dairy, no soy, no egg, no nuts, no corn, no milk.

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.