Sour Cream Blueberry Muffin Recipe

You can use any gluten-free baking and pancake mix you prefer. Just make sure it's got some leavening in it, and a touch of xanthan or guar gum (think pancake mix). The leavening is equal to approximately 1 teaspoon baking powder and 1/4 teaspoon baking soda per cup of flour mix.

Ingredients:

2 large free-range organic eggs1/2 cup extra light olive oil1 1/4 cup (packed) organic light brown sugar2 teaspoons bourbon vanilla extract1 cup sour cream or plain yogurt2 cups Pamela's Ultimate Baking and Pancake Mix1/2 cup finely chopped pecans1 heaping cup fresh or frozen organic blueberries (not thawed, if using frozen)

Instructions:

Preheat oven to 375F. Line a 12-muffin panwith paper liners.

In a mixing bowl beat the eggs, oil, brown sugar, vanilla and yogurt till smooth.

Add the baking mix and beat until a batter forms.

Add the pecans and blueberries, stirring in gently.

Spoon the batter into the cups. I used all the batter for twelve; I like my muffins as big as possible.

Bake in the center of the oven for about 25 minutes, until golden and dry in the center.Note:If using fresh blueberries instead of frozen, cut back the baking time to about 20 minutes.

Cool on a wire rack very briefly, then tip the muffins out of the pan and place them on a wire rack to continue cooling (this way, they don't get soggy).