I have to admit, I was a little worried about how these muffins would turn out, but they are AWESOME!! Thanks to my boyfriend Marshal for helping me make these! Someone (guess who) even commented that they were the best blueberry muffins he had ever had! =) If you didn't catch my "spoiler alert" I posted yesterday, here is where I got the recipe from:
Instead of using the flour mixture suggested in this recipe, we used Pamela's Gluten Free Baking and Pancake Mix (@PamelasProducts on Twitter) so that we didn't have to spend $30 plus on individual ingredients like xanthan gum ($15 alone), rice flour and tapioca starch. Pamela's mix conveniently has all of the ingredients in the correct ratio, so to determine the right amount of mix needed, we simply converted the total mL of ingredients (provided in the ingredient list) included in the mix into cups (google helped with that).
First, we whisked the flour mixture and nutmeg together:
Then we whisked the sugars, eggs, canola oil, milk and vanilla separately:
This is what it looked like when we combined the two bowls: