Wednesday, October 1, 2008

Blueberry Sour Cream Muffins

Joel says that these are his favorite muffins :)

2 large eggs - room temperature
1/2 cup oil (light olive oil or vegetable oil)
3/4 cup (packed) organic light brown sugar
1 1/2 teaspoons vanilla extract
1 cup sour cream or plain yogurt
2 cups Pamela's Ultimate Baking Mix
1 heaping cup fresh or frozen organic blueberries (not thawed, if using frozen)

Preheat oven to 375 degrees. Line a 12-muffin tin with paper cups.
Beat the eggs and oil together. Add sugar, vanilla, and sour cream/yogurt and beat for a minute until mixed completely. Slowly stir in Pamela's baking mix. Lastly, fold in blueberries.Spoon the batter into the cups.Fill them to the top, as wheat free muffins don't expand as much as normal muffins do.
Bake in the center of the oven for about 25-30 minutes, until golden and dry in the center. If using fresh blueberries, cut back the baking time to about 20-25 minutes.

*Modified from Karina's Kitchen (this site is INCREDIBLE for anyone who is allergic to wheat/gluten and or a vegetarian. Every recipe I have tried is amazing!!

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