Blueberry Muffins

I have to tell you this recipe proved to be quite trying. I had the most difficult time getting the oven temperature and the cooking time right. I can't tell you how many blueberry muffins ended up in the trash. That is saying a LOT, because I don't throw baked goods away unless they are completely unedible. Unfortunatly, what happened (on several occassions I must add) was that I checked the muffins and they looked like they were cooked, I inserted a toothpick and it came out clean, and then as they were cooling they caved in (which means they are not completely cooked). So frustrating!!!

This batch came out ok. They taste amazing, but they aren't the most attractive baked good to come out of my kitchen. I have learned that sometimes you just have to overlook the cover of a book to find that it was impeccably written.

What You Will Need:
Stand Mixer with Paddle Attachment
Medium Bowl
Whisk
Muffin Tins
Muffin Paper Liners
Medium Scoop
Cooling Racks

Ingredients:
1 Pint Blueberries
1 2/3 cup Sugar
2/3 cup Canola Oil
2 teaspoon Pure Vanilla Extract
4 Large Eggs, room temperature
1 1/2 cup Soy Flour
3/4 cup Tapioca Starch
3/4 cup Potato Starch
1 teaspoon Xanthum Gum
2 teaspoon Baking Soda
1 teaspoon Salt
Sugar for sprinkling tops

Directions:
Preheat oven to 350° F.

Line muffin tins with muffin papers (makes approximately 24 muffins).

In stand mixer with paddle attachment, mix sugar, oil, vanilla and eggs.

In medium bowl, whisk together soy flour, tapioca starch, potato starch, xanthum gum, baking soda and salt.

With mixer on low, slowly add dry ingredients to wet ingredients.

Add blueberries and mix with a wooden spoon or rubber spatula. (This picture shows me adding the blueberries to the standmixer, but I found that it would be better to mix by hand to avoid damaging the blueberries.)

Using medium scoop, scoop batter into lined muffin tins.

Sprinkle tops of muffin batter with sugar.

Bake for 20-25 minutes or until golden brown. (If you use a toothpick to check doneness, make sure the toothpick whole in the top of the muffin is big enough that wet dough from inside the muffin doesn't get wiped off of the toothpick.)

Check out this golden beauty bursting with plump, juicy blueberries!

"There is this little thing called perspective. When looking at a dandelion, some see a weed and some see a wish."

Which do you see? And if you don't like what you see, change your perspective!

~Sheryl



Follow and Like I Can't Believe It's Gluten Free on Facebook.