I have recently been having a lot of fun poking around my mum's recipe box (dangerous for my waistline, I know) where I came across this old childhood favorite. Cravings quickly followed. For some background, I was allergic to everything as a little girl: milk, soy, eggs...the list goes on. Needless to say, my poor mother became a very adept allergen friendly cook. I outgrew my milk allergy before kindergarten, and yet 15 years later these tangy, sweet muffins are still a hit in our house! I have no idea what makes them so much better than any other blueberry muffin, but they just are.
Preheat the oven to 400. Combine all of your dry ingredients in a large bowl, and all of your wet ingredients in a seperate bowl. Slowly beat together until incorporated. Fold in blueberries. Scoop the batter in lined muffin tins (about 1/2 to 2/3 full, they rise quite a bit.) Enjoy hot out of the oven! Regret is not an option!
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