Lactose-free Blueberry Muffins

Dietary Challenge: Lactose-Free

3 Red

Food FactorsPer Serving


2 cups self-rising flour

3/4 cup sugar, granulated

2 eggs, beaten

3/4 cup Lactaid® milk

1/2 cup olive oil

1 T. orange peel, finely grated

1 1/2 cups fresh or frozen blueberries

1 t. vanilla extract


Line muffin tin with muffin liners. Preheat oven to 350 degrees F. In a medium bowl stir together flour and sugar, add eggs, milk, oil, orange peel, and vanilla extract and lightly mix together. Fold in blueberries and fill muffin tins about 3/4 full. Bake for about 25 to 30 minutes and serve.

Recipe Yields:

12 muffins

Single Serving Size:

1 muffins

Each Serving Contains:

233 calories, 10 grams of fat