Self-Rising Blueberry Muffins
How low can you go? This healthy remake of a classic favorite contains only 0.01 grams of lactose.
Serves: 8Hands-on: 10 minutesTotal: 35 minutesDifficulty: Easy
- 1¼ cups self-rising flour
- ⅔ cup brown sugar
- 1 large egg, beaten
- 1 cup soy milk
- 3½ Tbsp. sunflower oil
- ⅔ cup blueberries
- Preheat oven to 350°F. Prepare muffin pan with large paper muffin cups.
- Sift flour and sugar together in a bowl. Add egg, soy milk, and oil. Beat well. Fold in blueberries.
- Spoon mixture into muffin cups. Bake for 20–25 minutes until risen and golden. Place on a wire rack to slightly cool. Serve warm.