Gack! My bad. I had a guest scheduled and I completely forgot to remind her to send me her post.
So, today, you are stuck with me.
But, luckily, I have the perfect Sunday food. Muffins. Yay! Breakfast, brunch, snack? Oh, yes!
Blueberry muffins. I love them. They're so easy. So delicious. A perfect mid-morning or mid-afternoon pick-me-up. And for me, as a writer, I often need that. Do you? You just feel a little "off" and soemthing sweet, but not too sweet, can change your whole outlook.
I know, I should simply choose a fruit, but often times, it's not the season for that perfect fruit (like peaches - always my favorite fruit). Blueberries, however, are in stores almost all year round. Probably because we're able to get them from a variety of regions and they travel well in their boxes. Probably because they don't need to be perfect when shipped.
I like them because they don't have to be super sweet when used in a muffin. They're in them for color and texture, but the sugar you add seems to be enough to make these little gems just right.
For me, of course, I need these gluten-free. So I offer you a gluten-free recipe! But if you can eat regular flour, substitute regular flour for the gluten-free flours and don't use the Xanthan gum. It's that easy to convert.
(Reminder note: if you want to do these with regular flour, use regular flour (for all the flours) and eliminate the xanthan gum; use regular vanilla extract and regular baking powder. It really is that easy to switch to gluten-free!
Gluten-free folks: you can use 2 cups of your regular GF flour mix if you don't have these specialty flours!!)
Sprinkle with sugar. Bake 25-30 minutes.
Enjoy the entire day.
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