I will say that sometimes (or a lot) I bake with Pamela’s Gluten Free Pancake Mix. It is a life saver no doubt, and can make a TON of things. In fact, I will be cooking with it a lot and sharing those recipes. The texture, taste and convenience of this product just rocks my world. We buy the 25lb bag of it and food saver the rest of what we dont use. It takes us about 4-5 months to go through 25lbs. (My husband LOVES his pancakes and waffles!) I do have recipes from scratch with regular flours that I have used, but like I said, these took me 7 minutes to put all the ingredients together, 25 minutes to bake and BAM- delicious blueberry muffins. In fact, I took a bunch of pictures, so you can stare at the blueberry goodness and maybe if you try hard enough you can smell them through the computer screen.
*I must warn you all that I get a little goofy at times, just ignore my nerdyness..thanks!*
On to the recipe. Now this recipe obviously is Gluten Free. However just by making a few adjustments it can be dairy free too.
Blueberry Muffin (Pamela’s) Recipe:
- 1 & 3/4 cup Pamela’s Pancake Mix
-1/4 cup coconut oil melted (or you can use butter)
-1/2 cup + 2 TBS so delicious coconut milk (or almond milk, or regular milk)
-1/2 cup white sugar
-1 tsp. vanilla
-3/4 cup blueberries
Preheat oven to 350º. Mix all ingredients together except blueberries. Gently pour and fold in the blueberries so you dont turn your batter purple. Spray muffin tin with pam and gently scoop batter into muffin tin. Fill batter almost to the top leaving a little space for rising.
Bake for 22-25 Minutes. Make sure to test with a knife or a toothpick to make sure they are cooked through. Makes about 7-9 muffins depending on how you pour your batter!
Add in 1/2 cup chopped walnuts. Use other kinds of non-dairy milk. Instead of blueberries, substitute with pumpkin, or bananas!