Sour Cream Blueberry Muffins- Gluten-Free
|Gluten-free sour cream blueberry muffins .|
Karina's Sour Cream Blueberry Muffin Recipe (Using Pamela's Baking Mix)
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)
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?