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)
1/3 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.