Gluten Free Blueberry Sour Cream Muffins Recipe

While we were at camp, the zucchini muffins disappeared quickly. I had made them for a breakfast meal and taken them with us, so that the gluten free counselors could enjoy them. A few days later, I saw a friend saunter out the back door of the kitchen, a muffin in his hand. As the kitchen door thwacked behind him, he said:

"Trish, if your house had a drive-thru, and you sold these muffins, I'd be by every morning."

I couldn't wipe that grin off my face for the rest of the day. I'd sure like it if everyone thought these muffins were that delicious. I came home tonight and attempted these. It was that kind of Monday.

Hopefully, I see y'all in the drive-thru in front of my house. We may have some remodeling to do before that happens :).

Speaking of remodeling, you'll notice that I've remodeled the blog a bit. I hope you enjoy it!

Blueberry Sour Cream Muffins

In a mixing bowl, combine the following dry ingredients:

1/2 cup millet flour
1/2 cup sorghum flour
1/2 cup potato starch
1/2 cup sweet rice flour
3/4 cup sugar
1 teaspoon xanthan gum
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt

Stir or whisk until they're all combined. Whisk some more. :)
Then, add in:

1 cup sour cream
2 eggs
1/2 cup oil
1 tablespoon molasses
1 teaspoon vanilla
1 teaspoon almond flavoring
1/3-1/2 cup rice milk
1 cup frozen blueberries

Spoon the thick batter into 12 lined cups in a metal muffin tin. I buy my muffin liners in bulk. So that we can enjoy muffins all the time.

On a small plate, stir together:

2 teaspoons brown sugar
1/2 teaspoon cinnamon

Using a spoon, sprinkle this over the tops of the muffins. It bakes up to be a slightly crunchy, sweet top on these delicious muffins.

Bake at 350 for 20 minutes.

Helpful tip for re-warming gluten free muffins

Whip It Up:

This is my own recipe, with some inspiration from a few places around the web. I always love to look at Karina's pictures, and her Blueberry Sour Cream Muffins tipped me off.

Very tasty. Complex-ish flavor (thank you, molasses and almond).

I'll be making these again, yes.

Read the Week 6 wrap-up here. Sherry and I both made mole last week!