Gluten Free Blueberry Muffins
Ingredients
The batter
-
2
cups
gluten-free 1:1 flour
-
2
teaspoons
baking powder
-
½
teaspoon
kosher salt
-
½
cup
unsalted butter
-
½ to ⅔
cup
raw sugar
-
2
teaspoons
pure vanilla extract
-
2
large
eggs
-
½
cup
non-dairy milk
The blueberries
-
2
cups
fresh or frozen blueberries
Instructions
- Preheat the oven to 400°F and prepare a muffin tin.
- Whisk together the flour, baking powder, and salt in a medium bowl.
- In a separate bowl, beat the butter until creamy, then add sugar and vanilla, mixing until fluffy.
- Add the eggs one at a time, mixing well after each addition.
- Combine the dry ingredients with the wet ingredients, alternating with the milk, and fold in the blueberries.
- Divide the batter into the muffin tin and sprinkle sugar on top if desired.
- Bake at 375°F for 20-25 minutes until a toothpick comes out with a few moist crumbs.
- Cool in the pan for 5 minutes before transferring to a wire rack.
Nutrition Facts (estimated)
Servings
12 muffins
Calories
223
Total fat
8.7g
Total carbohydrates
33.4g
Total protein
2.7g
Sodium
124.8mg
Cholesterol
51.3mg
You might also like