We
have needed a quick grab and go breakfast for the days we are running a
wee bit behind. My husband - the one who is usually quite content to
eat ANYTHING that I put in front of him - suggested muffins. What kind
of muffins honey? Blueberry. I can do that. Piece of cake or muffin,
that is. So, I went to my "go to" source - Pamela's Products website.
I've
made Pamela's muffins before and they are tasty (as is everything using
Pamela's). I had also been perusing other GF websites on the quest for
a delicious GF Blueberry Muffin. I used Pamela's muffin recipe with a
couple of changes for a delicious muffin!
I
will say that my food photography is still in the works and they did
get a little browner than I would have liked, but that was due to the
brown sugar/butter mixture I put on top, which BTW I will not do again!
Enjoy!
2 cups Pamela's Baking & Pancake Mix
1/4 cup melted butter, or oil
1/2 sour cream
1/2 cup sugar
1 egg
1 teaspoon vanilla
1 cup frozen blueberries
Yield: approximately 6 to 7 muffins
Mix
first 6 ingredients together. Add blueberries. Mix gently. Spoon 2/3
full into muffin pan using muffin cups. I STRONGLY urge you to use the
cups. Pamela's baking mix turns out incredibly moist crumbly treats and
you want the cup to keep the mess down! Bake in preheated 350ยบ oven for
approximately 25 minutes. Makes 10 to 12 muffins.
These may be the best blueberry muffins I have ever eaten. They are certainly the best I've ever made!
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