A moist and delicious muffin!  They freeze well and can be warmed in the toaster or microwave for a quick and wholesome breakfast or snack.

2 1/2 c.     T.G.I.G.F! Mix

2/3 c.        Granulated sugar

3 t.            Aluminum-free baking powder

1/4 t.         Salt

3/4 c.        Milk, cow's, almond, rice, soy or coconut

1/3 c.        Oil

1 lg.          Egg, beaten

1/2 c.        Blueberries, I use frozen wild blueberries


Preheat oven to 375 degrees. Line a muffin tin with paper liners. In a medium bowl combine all dry ingredients, stir to incorporate. In a small bowl whisk together milk, oil, and egg.  Slowly add wet ingredients to dry ingredients, stir well.  Using a spoon mix in the blueberries. Fill muffin cups 2/3 full and bake in preheated 375 degree oven 15-25 minutes depending upon the size of muffins. Remove from oven and cool muffins on a wire rack. Sprinkle with cinnamon sugar, if desired. Serve warm.  Wrap and freeze any leftover muffins. Simply reheat in toaster or microwave.

blueberry muffins

makes 12 large or 24 mini