{gluten-free} blueberry muffins

blueberry muffins - ourschoolathomeblog-wordpress-comit’s the time of year … for fresh blueberries! maybe it’s in the act of picking that makes them so desirable, these little sweet blue globes. but, we emerge from rows of blueberry bushes at our local spot with purple-stained fingers and full-bellies and buckets of sweet, early summer goodness.

while the child in this home only prefers her blueberries ‘just as they are’, I am a dedicated blueberry muffin gal, through and through. (well, and a blueberry buckle gal, a blueberry pancake and a blueberry compote gal … but we’re here for muffins) since we’re also a gluten-free home, learning how to modify recipes has been a good challenge.

however, baking with small ones need not be some grand adventure — we need a go-to recipe that allows us to combine everything in one bowl and return some pretty great results! last winter we started using Pamela’s baking mix for a much-coveted gluten free rendition of a favorite pumpkin loaf and it was fabulous {so much so, we often don’t tell folks it’s GF!}. so when it came time to figure out a good blueberry muffin recipe, back to the baking mix we went.

these muffins are not sweet — which is what was desired — but are full of flavor, are moist and one of the quickest recipes I know for making 12-16 muffins.

:: gluten-free blueberry muffins

blueberry muffins 2 - ourschoolathomeblog-wordpress-com

  • 3 cups Pamela’s baking mix
  • 1/2 cup sugar {I use a vegan cane sugar}
  • 3 eggs
  • 1/2 cup to 3/4 cup water
  • healthy dash of cinnamon
  • 2 tsp. vanilla
  • 1 {healthy} cup blueberries
  • 1 mashed overripe banana (the secret in this recipe!) 

{I bake by ‘feel’ and this recipe is no different — as you’re mixing use your “feel” to use more or less mix, more or less water, add in some applesauce instead of the banana, raspberries along with the blueberries … and enjoy!}

blueberries should be picked over to check for firmness as well as any odd stems still attached. rinse and dry.

preheat oven to 350*F and line your muffin tins with liners (or grease and set the pan aside)

add all (all!) ingredients into one bowl  — have your young helpers assist with the measuring and even cracking the eggs. mix until combined well.

fill the muffin tins about 2/3 to 3/4 filled and bake for about 15-18 minutes — but do watch them for done-ness and adjust your baking time appropriately. remove from oven, let sit in baking pan for a cool on a wire rack to cool until cool enough handle, then cool to room temperature on a wire rack (or eat one warm … yum!).

these muffins freeze very well but we often don’t have the chance for that since they’re usually gone before I get the chance to freeze any {which is a good problem to have!}

this recipe yields about 14-16 muffins — enjoy baking these with your small helpers and sharing one or two of them together!


One thought on “{gluten-free} blueberry muffins

  1. Pingback: Cast Iron Skillet Vegan Muffin Cake | WestDeltaGirl's Blog

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