I am going to be completely honest with you.  I am exhausted!  So, please excuse any typos and I will fix them in the morning.  It is about Midnight here in FL.  I have been running for the past couple days non-stop.  My Aunt is coming to visit for the day tomorrow, Wednesday is my Hubby’s Birthday, Thursday my Brother In Law comes in to stay for a few days, and Saturday is my Birthday and the kids first Soccer game.  Is it bad that I just want to go to bed?  Can’t someone else handle the mayhem?   Just kidding.  It is just a lot, all at once.

Isn’t life always that way?  Everything happens in huge doses.   When it rains, it pours.   Since I am having company the easiest thing to have on hand for breakfast is homemade muffins.  I have been trying to convert more and more of my recipes to Gluten Free because of my son’s Wheat allergy.   He has this bad habit of wanting to eat what I bake.   So, this evening I made 2 batches of muffins.  One normal batch of Blueberry Muffins and a batch of GFCF Blueberry Muffins.  My house smells wonderful, but those dishes in the sink aren’t so welcoming.

These are so yummy!  More and more schools are asking that you bring allergy friendly snacks.  These would be amazing to bake and take to school because they don’t taste any different than regular Blueberry Muffins.  That is why I like tinkering with recipes I already know work.  I don’t want my children not to be able to enjoy good food.  So many companies forget the “taste factor” when they make Gluten Free or Dairy Free food.  I have seen some that don’t contain sugar, or salt.  I understand that some people go without these things as a choice, but not every one needs these drastic diet changes.

Here is my Blueberry Muffin Recipe with 2 printable versions.

• Regular
• Gluten Free Dairy Free

BLUEBERRY MUFFINS

GFCF Blueberry Muffins Printable Version

Regular Blueberry Muffins Printable Version

• 1/2 cup butter or margarine (softened)
• 1 cup sugar
• 2 eggs
• ½ cup milk
• 1 tsp vanilla
• 2 cups all-purpose flour
• 2 Tbsp Baking Powder
• ½ tsp salt
• 1 cup Blueberries
• Raw sugar (optional)
  

  I was going to photgraph all the ingredients, but I just love blueberries!

Directions

Preheat oven to 375 Degrees F.

In a bowl mix Flour, baking powder, and salt.  Set aside.

Cream together butter and sugar in mixer. 

Add eggs, vanilla, and milk.  Beat until mixed well.

Add Flour mixture.  Mix until incorporated.

Fold in blueberries.

I did coat them in a little flour.

Line Muffin tin with cupcake liners or grease and flour.

Fill Muffin Tins 2/3 of the way full.

Sprinkle with raw sugar (optional)

Bake for 20-25 minutes

Makes 1 dozen muffins

*GLUTEN FREE* Use a All purpose GF Flour mix and use 1 tsp xanthan gum.

*DAIRY FREE* Substitute Butter Flavored Crisco, and soy milk.

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