The orange juice used in this muffin batter not only adds extra flavor, it also makes this recipe dairy free and oil free.
Course: Baked Goods
Combine the dry ingredients in a large mixing bowl.
Stir the blueberries into the dry ingredients.
In a small bowl, combine the egg and the orange juice. Pour into the dry ingredients and stir until ingredients are just mixed together.
Grease a muffin pan (or use paper liners, or a silicone muffin pan). Place some of the batter into each compartment, filling them about two thirds full. There should be enough batter for about 12 muffins.
Bake at 350 degrees for 25 to 30 minutes, or until a toothpick inserted in the center comes out clean.