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

Serves: 8

Ingredients

  • 1¼ cups self-rising flour
  • ⅔ cup brown sugar
  • 1 large egg, beaten
  • 1 cup soy milk
  • 3½ Tbsp. sunflower oil
  • ⅔ cup blueberries

Directions

  • 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.

Recipe Information

Serves: 8

Ingredients

  • 1¼ cups self-rising flour
  • ⅔ cup brown sugar
  • 1 large egg, beaten
  • 1 cup soy milk
  • 3½ Tbsp. sunflower oil
  • ⅔ cup blueberries

Directions

  • 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.

Nutrition Information

Nutrition Information
Amount per serving
Calories220
Total Fat7g
Saturated Fat1g
Cholesterol25mg
Sodium280mg
Total Carbohydrate35g
Dietary Fiber1g
Sugars20g
Protein4g