Blueberry Muffins

This one’s for you, Tom!

If you have food allergies, you know that cooking from a box is nearly impossible. And if you happen to find an allergen free pre-made mix, it doesn’t taste good. Why make our non-allergen-challenged friends suffer the consequences. These muffins are delicious and do NOT taste altered in the least.


1 1/2 cups all-purpose flour

3/4 cup white sugar

1/2 teaspoon salt

2 teaspoons baking powder

1/3 cup canola oil (in place of vegetable oil)

1 egg

1/3 Lactaid milk (in place of dairy)

1 cup fresh blueberries

A shaker of even parts sugar and cinnamon (topping)



Preheat oven to 400 degrees F

Line 6 muffin cups with muffin liners (recipe yields 6 large muffins)

Combine flour, sugar, salt, and baking powder in a mixing bowl. Stir.

Add oil, egg, milk. Beat until well blended.

Fold in blueberries.

Fill muffin cups.

Sprinkle the cinnamon/sugar mixture on top. Leftover mixture is great on toast with butter!

Bake for 20-25 mins.