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.