Awhile back I bought a quart of blueberries from Sam’s Club. I love to snack on blueberries and they are one of the few fruits that Number Two likes as well, so you can imagine my disappointment to find they were beyond ripe; mushy and not very sweet.
Into the freezer they went and today I have a recipe for you in case you’ve got some leftover summer fruit in your freezer as well. The great thing about this basic muffin mix is that you can put just about anything you want into it (dates, raisins, nuts, dry fruit, cheese, herbs, etc.) and make any kind of muffin you’re hankering for.
Gluten Free Blueberry Muffins
1 3/4 cup GF all-purpose baking mix
2 tsp baking powder
1 tsp baking soda
1/4 tsp salt
3/4 cup brown sugar, packed
1 cup buttermilk
1/2 cup EVOO
1 cup blueberries
organic sugar for topping
Preheat oven to 350*. Grease muffin tins or line with foil or paper liners.
In a medium bowl, whisk together the dry ingredients. In a second bowl whisk together the eggs, buttermilk and EVOO.
Fold the wet ingredients into the dry; stirring until well combined. Add in the berries or other ingredients you’d like; stir until all traces of flour have disappeared.
Fill muffin tins 3/4 full. Sprinkle some sugar over the tops. Bake for 18-20 minutes. Muffins will be browned and slightly crunchy around the edges.
This recipe makes 12 large muffins or 18 regular sized.