Gluten-free Blueberry Oatmeal Muffins

I've been on a quest for some time now to get my husband to start eating breakfast. I am a firm believer in the benefits of eating breakfast and I think I have most of the medical profession on my side in that regard. He finally relented and said that he would eat oatmeal, because of its heart healthy benefits, if I could find a way to make it look like something else. He is also a stickler about muffins and anything that looks or tastes like cake is NOT a muffin (according to Jim). So I have been on a quest for a good muffin recipe and this one is pretty good. It is gluten-free (for me, because I have celiac disease) and tasty enough for him.

Gluten-free Blueberry Oatmeal Muffins

2 c. gluten-free flour mix (I used Bob's Red Mill GF All Purpose Baking Flour)

1/2 tsp. xanthum gum

1-3/4 c. gluten-free rolled oats (again-Bob's Red Mill GF Rolled Oats)

3/4 c. packed brown sugar

3 tsp. baking powder

1/2 tsp. salt

1 egg

1/3 c. canola oil

1 c. buttermilk

1 tsp. vanilla extract

1 c. blueberries (fresh, frozen or canned and drained. I used frozen and did not thaw them out.)

Preheat oven to 350 degrees. Combine flour, xanthum gum, oats, brown sugar, baking powder and salt in large bowl. Combine egg, oil, buttermilk and vanilla in small bowl and whisk until well blended. Stir into flour mixture just until well blended, then fold in blueberries. Spoon evenly into 18 (2-1/2 inch) nonstick muffin cups. The batter is very thick and sticky, so you may want to spray a little PAM in those muffin cups even if they are nonstick.

Bake 30-35 minutes or until a wooden toothpick inserted in the center comes out clean. Cool in the pan 10 minutes, then remove and serve warm or cool completely on wire racks. I store them in a plastic container in the refrigerator and warm them for about 30 seconds in the microwave before serving.