Gluten Free Blueberry Muffins
Author: 
 
Ingredients
  • 1¾ cups gf flour*
  • 2 tsp baking powder
  • ¼ tsp salt
  • ½ cup unsalted butter, softened
  • ¾ cup sugar
  • 2 eggs
  • ¾ cup milk (I used almond milk)
  • 1 tsp gf vanilla extract
  • ¾ cup fresh blueberries
Instructions
  1. Heat oven to 375 degrees.
  2. Line a standard size 12 cup muffin pan with cupcake liners.
  3. In medium bowl, combine flour, baking powder and salt.
  4. In large mixing bowl, beat butter with an electric mixer until smooth.
  5. Add sugar and beat until pale and fluffy.
  6. Beat in eggs, 1 at a time.
  7. On low speed, add half the flour mixture.
  8. Beat in the milk and vanilla.
  9. Add remaining flour mixture.
  10. Fold in blueberries.
  11. Spoon batter into pan, a little over half in each cupcake liner.
  12. Bake for 20-25 minutes, rotating pan once during baking.
  13. Cool in pan on wire rack.
  14. Remove cakes from pan to cool completely.
Notes
*I use Pamela's Artisan Flour Blend or Better Batter All Purpose Flour
Recipe by Let's Be Yummy at http://letsbeyummy.com/2016/06/10/gluten-free-blueberry-muffins-recipe/