Hello! It has been far too long! I have missed you all. Life got a little crazy for a couple of months, but I’m so excited to be back to more regular blogging.
Over the past couple of months, my husband and I bought a house and have officially moved in. That may sound pretty simple on paper, but it was a lengthy process. The house is in great condition, but the previous owners loved wallpaper from the 80’s so that was an interesting and long removal process. However, it was totally worth all the scraping and ripping! We also replaced the carpet and made some other updates. We hope to over the next couple of years do some remodeling, but more to come on that.
In the meantime, I’m excited to share a simple and traditional Betty Crocker blueberry muffin recipe that I adapted over to a gluten-free version. My mom gave me some blueberries last week and I wanted to make sure I used them. It took me under an hour to mix and bake these muffins from start to finish. Which for me, is the perfect addition to a lazy weekend breakfast.
Gluten-Free Blueberry Muffins
3/4 cup milk
1/2 cup vegetable oil
2 cups gluten-free flour
1/3 cup sugar
3 teaspoons baking powder
1 teaspoon of salt
1 cup of fresh blueberries (or 3/4 cup frozen blueberries)
Heat oven to 400 degrees. Fill the muffin tin holders with muffin liners, about 12. Beat egg; stir in milk, blueberries and oil. Stir in remaining ingredients all at one just until flour is moistened (batter will be lumpy). Fill muffin cups about 3/4 full. Bake until golden brown, about 18 minutes. Immediately remove from pan and enjoy!