Oh my gosh you guys how long has it been?? I’ve missed you!
Can I offer an apology with these awesome gluten free blueberry muffins that taste like the Betty Crocker mix? I can’t believe I recreated a box mix but dang I missed those muffins! My mom used to make them on Sunday mornings along with bacon.
Yes, I already have a GF blueberry muffin recipe on the site but my advice? Blackhole that recipe. Try these and you’ll never desire another blueberry muffin recipe ever again.
Wondering where I’ve been? (It’s ok if you don’t and skip to the recipe, I would too). School has been intense since I started 2 years ago and in the effort to juggle school and family life something had to drop so the blog went out the window. Most weeks I barely even made my family dinner let alone baked anything. Which is weird, you’d think as a food science student I’d be super inspired but instead I just never ever have the time. 2 more semesters and I’ll have my Bachelors in Food Science! Then 1 more year and I’ll have my Masters. Oh yes, another time suck: I’m starting my Masters degree during my senior year as if I didn’t already have a bunch on my plate!
I am loving school so much though it’s worth the lack of time and having to let some things go so I can focus on just school and family. I genuinely have a smile on my face as I walk to school each morning. I also have a smile on my face this summer as an intern at an amazing company! They hired me way back in September (yes 8 months before starting) and I’ve been here nearly 4 weeks but I still wonder if it’s all a joke or some crazy dream. I can’t believe they picked me. I send myself email from work sometimes just as proof that I actually work there haha.
- ⅓ cup oil
- 2 large eggs
- 1 cup milk
- 1 cup sugar
- ½ tsp vanilla extract
- 1 cup + 1 tbsp white rice flour, divided
- ½ cup sorghum flour
- ½ cup potato starch (not flour!)
- 2½ tsp baking powder
- 1 tsp xanthan gum
- ½ tsp salt
- 1 pint blueberries
- Preheat oven to 350 degrees. Fill muffin tin with paper baking cups or lightly grease and rice flour.
- In a large bowl whisk together the oil, eggs, milk, sugar, and vanilla. Set aside.
- In small bowl combine 1 cup of the white rice flour, the sorghum flour, potato starch, baking powder, xanthan gum, and salt.
- Stir the dry ingredients in the small bowl into the large bowl until well combined (bonus: no gluten means you can stir to your heart's content!).
- Toss the blueberries with the remaining 1 tbsp white rice flour (I used to skip this step but it truly makes a huge difference in distributing the berries throughout the muffins). Now fold the blueberries into the batter.
- Fill muffin cups ⅔ full. Bake 30-35 minutes until tops are lightly browned and tops spring back when lightly pressed.