Sour Cream Blueberry Muffins

Gluten-free sour cream blueberry muffins .


As promised, here's my latest muffin recipe, using Pamela's Gluten-Free Baking and Pancake Mix. Oy vey, these are good. And so easy. I didn't even get out the mixer; I stirred the batter by hand with my favorite wooden spoon. If you're in the mood for a different berry or fruit, by all means, substitute the blueberries. Whatever makes you happy, Babycakes. Go for it. This batter would cozy up to cranberries, spiced apples, you name it.

And by the way, if you're looking for a dairy-free egg-free blueberry muffin, I've come up with a vegan Brown Sugar Blueberry Muffin recipe you might like. I also have a hazelnut flour based dairy-free blueberry muffin here.

Sour Cream Blueberry Muffin Recipe


I used my trusty Pamela's Ultimate Baking Mix for the basic flour mix in this recipe, but you can use any gluten-free baking and pancake mix you prefer. Just make sure it's got some leavening in it, and a touch of xanthan or guar gum (think pancake mix). The leavening in Pamela's Ultimate Baking Mix is equal to approximately 1 teaspoon baking powder and 1/4 teaspoon baking soda per cup of flour mix.

Ingredients:

2 large free-range organic eggs
1/2 cup extra light olive oil
1 1/4 cup (packed) organic light brown sugar
2 teaspoons bourbon vanilla extract
1 cup sour cream or plain yogurt
2 cups Pamela's Ultimate Baking and Pancake Mix
1/2 cup finely chopped pecans
1 heaping cup fresh or frozen organic blueberries (not thawed, if using frozen)

Instructions:

Preheat oven to 375ºF. Line a 12-muffin pan with paper liners.

In a mixing bowl beat the eggs, oil, brown sugar, vanilla and yogurt till smooth.

Add the baking mix and beat until a batter forms.

Add the pecans and blueberries, stirring in gently.

Spoon the batter into the cups. I used all the batter for twelve; I like my muffins as big as possible.

Bake in the center of the oven for about 25 minutes, until golden and dry in the center. Note: If using fresh blueberries instead of frozen, 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).

Oh-so-yummy still warm from the oven. And wrapped individually, frozen in a big zip-freezer bag, and thawed at room temperature, they're not bad either. Actually, they're some of the best gluten-free muffins I've had.

Makes one dozen muffins.

So darling, what are you waiting for?


Recipe Source: glutenfreegoddess.blogspot.com

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