Recipe - Gluten Free Blueberry Muffins

as many of you know, I realized several years ago... that I am allergic to wheat flour! ...which is pretty funny, in a lot of ways ...especially, considering that I am from Kansas... and our state is known for being "The Wheat State" ...because so much wheat is grown here

Anyways due to necessity, I've had to experiment with ways to modify my tried & true recipes that used wheat flour - turning them into gluten free

I originally put up my Blueberry Muffin recipe in this deviation [link] on February 7th, 2008
(that was more than 5 years ago! )
- and now here it is in gluten free form!
_{and yes, John that's our first Stargazer Lily I got Sir Bob to run out into the extreme heat and grab it for me!}

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Sweeter Muffins - the recipe to use for Blueberry Muffins!!
1 egg
1/2 cup milk
1/4 cup vegetable oil
1 1/4 cups all purpose gluten-free flour (I use Domata because it's readily available to me!)
1/4 cup Gluten-Free Bisquick baking mix
2 teaspoons baking powder
1/2 cup white granulated cane sugar
1/2 teaspoon fine granulated table salt

With gluten free baking, I suggest using paper baking cups.

In a medium sized mixing bowl, beat eggs, milk & vegetable oil slightly with a fork. In a separate bowl, measure and thoroughly blend the gluten free all-purpose flour, gluten-free Bisquick baking mix, sugar, baking powder and salt.

Add dry ingredients all at once to the liquid mixture, and stir gently with a large spoon. Stir just enough to moisten the dry ingredients. Remember - no extra strokes - to avoid toughness and tunnels.

Fill each muffin cup 2/3 full, and spread the dough evenly in the muffin cup. Gluten free muffin dough does not go quite as far.. so you'll only need 10 muffin cups. When I double this recipe, and make two pans of muffins, I only fill 9 muffins in the second 12 size muffin pan - otherwise, the finished muffins end up being a bit too small.

Now AFTER you have filled your muffin cups - remove frozen blueberries from the freezer - and drop approximately 8 blueberries on the top of the dough in each muffin cup. Return un-needed blueberries to the freezer - then with your finger, gently push each blueberry down into the muffin dough.

Note: Something about gluten-free cooking dictates that the blueberries be added to your muffins JUST before you put them in the oven to cook - because, if you mix the blueberries into the batter, before filling the cups - the muffins will not properly raise.

Once you have added the blueberries, turn on your oven and preheat it to 350 degreees, while your ready-to-cook muffins, in their pan, rest a minute or two on your counter

Just as soon as the oven comes up to temperature, place your muffin pans in to cook, and set a timer for 25 minutes. Because oven temperatures vary a bit, here's a couple of pictures showing you what the muffins will look like at 10 minutes into the cooking time ~


and here's what done looks like ~


And, if you compare these pictures to the muffins in my original recipe, you'll see that gluten-free muffins will NOT cook smoothly across the top - but, despite their lack of aesthestic beauty they are ooohh sooooooooooo

Be sure to store any muffins that you don't eat right away in an airtight container, like Gladware - because gluten free muffins dry out quickly! These can be kept in a Gladware container for a couple of days - but believe me they are soooooooo good that they won't last any longer than that!

One more note: If Gluten-Free Bisquick is not available where you live, then just go ahead and use the entire 1 1/2 cups of all purpose gluten free flour (remember, don't scoop into your measuring cup ...spoon it in, instead, because gluten free flour is much heavier and much more compact than wheat flour!) .......buuuuuuuuuuuuutt add an additional 1 teaspoon of baking powder!

and for my international friends remember that conversion charts for cups to grams, and any other measurements are readily available on the web