So I have been “gluten free” for almost 4 years now. I do cheat sometimes and if I cheat a little I get a headache and a itchy throat if I cheat a lot I get really sick (let’s just leave it at that) . So over the years I have found different baking tips and mixes that are really good and really work! So much so that sometimes my husband prefers the gluten free version better! So today I want to share with you all one of the recipes I adapted to be gluten free. I am typing this one handed with a three month old staring intently at the keys. Give her a few more months and I am sure she will want to “help” .

 Even my 6 year old liked them!

Gluten free Blueberry muffins (adapted from Betty Crocker’s cookbook Bridal edition)

3/4 cup milk

1/4 cup vegtable oil*

1 large egg

2 cups Pamela’s cake mix*

1/2 cup sugar*

2 tsp. baking powder

1/2 tsp. salt

1 cup fresh/frozen/canned blueberries *

1/2 cup HOT WATER

1. Heat oven to 400 degrees. Line muffin tin with cupcake papers.

2. Beat milk, oil, and egg in a large bowl with a fork. In a seperate bowl toss the blueberries in flour to coat them. *Take them out of the flour and set to the side. Stir in flour, sugar and salt. I use a mixer to get it smooth. Fold in blueberries. Add in the baking powder (the less mixing of this the better that’s why I wait towards end otherwise they won’t rise well especially with gluten free stuff! THEN add in the hot water. *

3. Fill muffin tin about halfway full with your batter (about 2 tbsp per muffin tin cup).

4. Sprinkle more sugar on top (optional)

5. Bake for 15 min, or until toothpick comes out clean when poked in the center of a muffin. Remove from oven, let the muffins sit in the pan for about 5 min then remove to a plate to cool.

ENJOY!

*Notes-

- You can use coconut oil instead of veggie oil it is realllllly yummy in baked goods!

- MAKE sure to use the cake mix we used the bread mix today and it wasn’t quite as good.

- Using brown sugar instead makes it moister. They were pretty moist but maybe it would push it over the edge of yummyness! I have done this in other baked goods and it was pretty awesome!

- You could also do strawberries (we tried this with another batch and it was pretty awesome!) maybe even peaches!!

- Tossing the blueberries in flour realllllly helps to keep them from sinking to the bottom! This was a tip from my Mom and I tried it and it worked, “Ok mom you were right…. this time”

- Why HOT WATER? It adds more moister and bounce to the muffin. I heard of doing this from a gluten free bakery in California on a cooking show (not sure which one otherwise I would credit this idea to them!). Soooooo yummy!

As you can see they are not burned little bricks (like my last batch that I forgot to add HOT WATER too and left them in for a full 20 min like in the cookbook, but I should have known Gluten free baked goods don’t cook as long as wheat ones)!

They were light and fluffy! The blueberries sunk to the bottom but hey it was still delish!

And my little lap buddy finally fell asleep after squirming through half of this post