Blueberry Muffins

For all of you who live not on an island in Southeast Alaska, blueberries are probably long gone. But our berries go well into September, because our summers are typically temperate and rainy (much like our winters). I'm sure this recipe would be delicious with frozen berries, but the fresh ones were pretty great this morning. Phil (husband) is out of town, and what I really wanted for breakfast was a doughnut, but I knew it would be too hard to get away with it with just me and Esther, so I made muffins instead- which truly were as good as wheat-egg ones!

Blueberry-Banana Muffins

Preheat oven to 350 degrees F

Whisk together:
1 C Bob's Red Mill All Purpose GF Baking Flour (I'll post on this sometime)
1/2 C brown rice flour
1 tsp xanthan gum
scant 1/4 tsp salt
1 T baking powder
1 T starch-based egg replacer (found the recipe on the Internet, you could use Ener-G)
1/2 C sugar

In a 2-C measure,
mash 1 very ripe banana and mix with
1/4 C melted butter
3/4-1 C milk
1 tsp vanilla

Mix the wet into the dry until just combined, adding more milk if it seems thick.
Fold in quickly, 1 C or so fresh blueberries

Spoon into paper lined muffin/cupcake tins. It made 12 regular muffins and 7 mini-muffins.
Bake until they're done on top. Sorry, bad advice, but I didn't time it. It was probably 20-30 minutes, I took the mini ones out before the bigger ones, and they were a lovely brown on top.

Remove from muffin tins immediately and cool on a wire rack. Really. Well, we ate them hot with butter (mmmm) but they really stuck to the paper liners that way. I was wondering if they make silicone-impregnated baking cups, like parchment paper, they might not stick so much. The paper-peeling went much better once they were cool.

Next time I'll probably try 2 bananas, because these were not very banana-y, but I wanted to avoid the density that sometimes comes with too much banana.