Blueberry Muffins

I love to eat blueberry muffins.  About 10 years ago I started thinking about blueberry muffins recipes.  I remember complaining to my mother that all of the recipes I found only had a tablespoon or two of oil in them, which I considered an appalling low amount.  Luckily, I have pushed past that major life dilemma in my life.

In this recipe I crush my blueberries.  It is easier to crush them if you use frozen blueberries.  I put them in a bag and smash them with a rolling pin.  I find that if you crush the blueberries they go farther and it helps you not eat too many.  If I eat more than 4-5 blueberries in a setting it can be too much.

Ingredients:

1 cup of oil (coconut or sunflower)
1 cup of sugar
4 eggs
4 cups of gluten-free flour (I use 3 cups of sorghum and 1 cup of tapioca)
4 1/2 tsp of baking powder
2 tsp of xanthan gum
1 tsp salt
the zest and juice of one lemon
1 cup of milk (I use coconut milk)
1 cup of blueberries, crushed 
cinnamon and sugar

Instructions:

Combine the oil, sugar and eggs into a large bowl.  Mix in the dry ingredients:  the flour, baking powder, xanthan gum, and salt.  Add the lemon zest, lemon juice, and milk. Mix up the batter until all of the ingredients are combined.  Gently fold in the blueberries.  Spoon the batter (about 2/3rds full) into your greased muffin pan.  Top with a generous amount of cinnamon and sugar.  Bake in a 350 degree oven for about 15-20 minutes.  Makes about 24 muffins.

I know that traditionally when I have made muffins I carefully try not to over mix the batter and just mix them by hand.  However, I have also found that gluten-free baking turns out better when you use a stand-mixer.  These muffins work best when you make them in a stand-mixer.