Being gluten intolerant, i'll admit leans itself to tendencies of slowing down the progress of some days. Like a quick grab-and-go breakfast.
Is there freedom in a blueberry muffin? Yes, there is. Freedom from gluten free Rice Chex every morning day after day because it is fast, or going to Starbucks and just having coffee instead of eating a yummy tid-bit to go with it (these muffins travel exceptionally well tucked into a corner of a purse).
Fannie Farmer tried and true (every kitchen should have one) lends her muffin recipe as my inspiration. I modified it a bit here and there to a gluten free conversion with Tom Sawyer flour, but I think Fannie would still recognize her muffin. Thanks Fannie, and thanks Tom for grab-and-go freedom.
2 cups Tom Sawyer Gluten Free Flour (or your pre-mixed GF flour blend)
1 tbs baking powder
½ tsp salt
½ cup sugar
1 egg, slightly beaten
1 cup buttermilk
3 tbs olive oil
1 cup dried blueberries tossed in 1 tbs of GF flour (or fresh if you have them).
Preheat oven to 375-degrees. Line a 12-cup muffin pan with muffin liners. Mix the flour, baking powder, salt, and sugar in a large bowl. Add the egg, buttermilk, and oil, stirring enough to dampen the flour, the batter should not be too smooth. Fold in the blueberries. Use a scooper or spoon to fill the muffin cups 2/3 full. Bake for about 20 minutes. They will be a little golden on top. Mine keep under the cake dome for about a week (they don’t last past that.) Fridge works great too!