Blueberry Muffins

Whisk together, and set aside:

            1½ flour or 1½ cups Bob’s Red Mill 1 to 1 Gluten Free Flour blend or 1½ cups Americas’s Test Kitchen flour + 1¼- tsp xanthan gum or 1½ cups Trader Joe’s gluten free flour + 1¼ tsp xanthan gum

            2 tsp baking powder

            ½ tsp salt

In medium bowl add:

1 egg – beat lightly

Stir in:

            ½ cup milk

            ¼ cup vegetable oil

Mix in:

            ½ cup sugar or ¼ cup Pyure + 1 egg white, whipped to soft peaks

Stir in:

Flour mixture

Fold in:

            1 cup fresh or fresh frozen blueberries or 1 can blueberries

Place muffin cups in muffin tin or spray muffin tin with GF baking spray

Fill muffin cups at least 3/4 full, fill 12 muffin cups evenly

Sprinkle tops with just a little sugar (optional)

Bake at 400° for 20-25 minutes

Remove muffins from pan & place on wire rack to cool. Or turn muffins on their side in pan. (If you leave them to cool in the pan, the bottoms will get soggy.)

Notes: 

I buy blueberries when they are in season (& cheaper), wash them & freeze 1 cup of berries in ziplock sandwich size bags. Then I can just take a bag from the freezer when I want to make the muffins. If you forget to take them out of the freezer ahead of time, you can use them frozen, or run the bag under some warm water - they defrost pretty quickly.

I prefer Bob’s Red Mill flour for this recipe because the texture is perfect! Trader Joe’s is good too, the muffins a just a little lighter, but they also tend to fall apart when you eat them. But they still taste great!