For the longest time I made these muffins using gluten-free flour mix either Bob’s Redmill or a home blend. But since discovering I can tolerate kamut I’ve been making them using kamut flour. Either way they are delicious. If you’re going the gluten-free route your gluten eating friends will not be able to tell the difference, these muffins are THAT good. The original recipe calls for a streusel topping which I never do but you can find it at this fabulous gluten-free blog right here.
Makes 12 muffins
2 cups gluten-free flour mix or 2 cups kamut (or wheat flour)
2/3 cup granulated sugar
1 tablespoon baking powder
1 teaspoon baking soda
¾ teaspoon xanthan gum (I leave this in when using kamut because it contains less gluten than regular baking flour)
¼ teaspoon salt
¼ – ½ teaspoon nutmeg (to taste)
1 ½ cups unsweetened fresh blueberries (I used frozen, undefrosted)
½ cup milk (I used vanilla soy milk but you could also use almond or regular milk)
½ cup canola oil
2 large eggs
½ teaspoon pure vanilla extract
Preheat oven to 375 degrees. Position rack in center of oven. Spray muffin pan with cooking spray.
Mix flour, sugar, baking powder, baking soda, xanthan gum, salt, and nutmeg in large mixing bowl. Add blueberries; stir to coat evenly.
Combine milk and oil in small bowl; remove 1 tablespoon of combined liquid and discard it. Beat in eggs and vanilla. Add liquids to blueberry mixture and stir until just blended.
Fill muffin pans 2/3 full. Bake 18 – 25 minutes until lightly golden. Remove muffins from pan and serve immediately or cool on a rack.
Thanks to http://iamglutenfree.blogspot.com for this great recipe.