Gluten Free Blueberry Muffins

I've always felt that weekends are for baking, whether it's cake, cookies, or in this case, muffins. There is just something about turning on the oven and warming the house with delicious smells of sweet goodness. Although gluten-free baking can be a challenge sometimes, it has not deterred me from making all the baked goods I used to love prior to needing a gluten-free diet.  In fact, I welcome the challenge.

 These muffins are super easy. They're actually from a box mix by King Arthur Flour of plain muffins to which you can add pretty much anything. In this case, Steven wanted blueberries, so we added some fresh blueberries. I topped them with a nice cinnamon sugar mix. YUM. 

Gluten Free Blueberry Muffins

You will need:
1 box of King Arthur Flour Gluten Free Muffin Mix (found at most chain grocery stores) 
6 tablespoons melted butter or oil
3 large eggs
3/4 cup milk
1-1/2 cups of add-ins (in this case, blueberries)

Preheat the oven to 375F and grease a 12-cup muffin pan (or line with paper cups).

In the bowl of a stand mixer, stir together the melted butter or oil, eggs, and the muffin mix. While the mixer is going, add the milk 1/4 cup at a time, scraping the bottom and sides of the bowl after each addition. Continue beating at medium speed until the batter thickens (about 1 minute). 

Fold in your add-on(s). Suggestions include: 1 1/2 cups of fresh berries, chopped nuts, dried fruit, or chips.

Fill the muffin cups until nearly full. If desired, sprinkle with cinnamon sugar or coarse sugar.

Bake the muffins for 18-22 minutes or until a toothpick inserted into the middle of one of the center muffins comes out clean. Remove from the oven and let cool for about 5 minutes. Move the muffins to a wire rack to continue cooling.

Yield: 12 muffins.