Gluten-Free Blueberry Muffins
Soft and sweet breakfast blueberry muffins
Equipment
- Oven
- Muffin Tin
Ingredients
- 1 1/2 cups Gluten-free flour blend
- 1 tsp Baking powder
- 1/2 tsp Baking soda
- 1/4 tsp Salt
- 1/2 cup Granulated Sugar
- 1/2 cup Unsalted butter Room temp
- 2 Large eggs
- 1 tsp Vanilla Extract
- 1/2 cup Milk
- 1 cup Fresh blueberries
Instructions
- Preheat the oven to 375°F (190°C) and line a muffin tin with paper liners.
- In a medium-sized mixing bowl, combine the glutenfree flour blend, baking powder, baking soda, and salt.
- In a separate bowl, cream together the sugar and butter until light and fluffy. One at a time, add the eggs, then the vanilla extract.
- Slowly add the dry ingredients to the wet ingredients, alternating with the milk. Mix until everything is just combined.
- Gently fold in the blueberries.
- Using a cookie scoop or spoon, divide the batter evenly among the muffin cups.
- Bake for 20–25 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
- Remove from the oven and let cool for 5 minutes before removing from the pan and cooling completely on a wire rack.