blueberry muffins, gluten-free, of course

I just love buy one, get one free sales. This weekend the grocery store had beautifully organic blueberries. I couldn’t resist!!

I used my trusty Gluten-Free Pamela’s Ultimate Baking Mix for the basic flour mix in this recipe, but you can use any gluten-free flour mix you prefer. Man this stuff has made my life so much easier!!

Here we go. Beat together in a large mixing bowl:

2 large free-range organic eggs – room temperature
1/2 cup extra light olive oil

Add in and beat:

1 1/4 cup (packed) organic light brown sugar
1 1/2 teaspoons vanilla extract
1 cup sour cream or plain or vanilla yogurt (I used vanilla yogurt because that is what happened to be in the refrigerator)

Slowly add and beat in:

2 cups Pamela’s Ultimate Baking Mix

Gently stir in:

1/2 cup finely chopped pecans or walnuts (I used walnuts)
1 heaping cup fresh or frozen organic blueberries (not thawed, if using frozen), fresh is always best!!

Preheat oven to 375 degrees. Line a 12-muffin tin with paper cups.

Spoon the batter into the cups. I tried to use all the batter for twelve; I like my muffins as big as possible, but instead settled for 14 semi-large muffins.

Bake in the center of the oven for about 25 minutes, until golden and dry in the center. (If using fresh blueberries, cut back the baking time to about 20 minutes.)

Cool on a wire rack very briefly, then tip the muffins out of the pan and place them on a wire rack to continue cooling (this way, they don’t get soggy).

It looks like spring has sprung aside to make room for the hot, sweltering, joys of summer. Oh to live in a place where you can walk outside and not immediately be dripping with humid sweat!! One day, one day, I keep telling myself.

Back to school tonight. Procrastinating on the computer when I should be folding laundry and packing. But I did find good use for my blueberries and now the husband won’t starve this week.