Upon returning from a walk with Erik in our snowy Portland neighborhood, I had a strong hankering for some tasty baked goods fresh out of the oven. Being gluten-intolerant, I rarely bake these days, but I must have been in the mood for adventure that afternoon. I found this yummy recipe for gluten-free blueberry muffins on a great food blog called Karina's Kitchen. Because I had to use what was in the pantry, I deviated slightly from her recipe, using Trader Joe's GF waffle mix for the flour and half soy yogurt, half soy sour cream for the dairy. They turned out great! As is typical with GF baked goods, these muffins are best eaten soon after emerging from the oven.