Blueberry Muffins-Gluten Free
Position a rack in the center of the oven. Preheat the oven to 400 degrees F. Grease a 12-muffin pan with margarine.(Wilton was used)
Prepare blueberries fresh or frozen. Place enough blueberries to cover bottom of pie baking dish, cover with 1/4 cup sugar and let sit for 20 minutes.
Whisk together thoroughly in a large bowl:
2 cups Flour Mix #1
3/4 teaspoon xanthan gum
1 tablespoon GF baking powder
1/2 teaspoon salt
Whisk together in another bowl:
2 brown eggs
1 cup milk
1 cup sugar
2 tablespoons Wesson Oil
1 teaspoon GF Vanilla Extract(Kroger-Rodelle)
Flour Mix # 1
1-1/2 cup sorghum flour
1 cup potato starch flour
1/2 cup cornstarch
1 cup tapioca flour
1/2 cup corn flour
Add the flour mixture and mix together with a few light strokes just until the dry ingredients are moistened. Do not over mix; the batter should not be smooth. Gently fold in the blueberry mixture. Divide the batter among the 12 muffin cups. Sprinkle white granulated sugar on top of muffins. Bake until a toothpick inserted in 1 or 2 muffins come out clean, 18 minutes. Let cool for 3 minutes before removing to cooling rack. Best served same day as baking.
Notes: Store in a glass cake stand with dome. These are so moist that I recommend refrigeration for leftovers. Second, the reason I recommend storing in glass is to avoid them absorbing the smell of a plastic container.
