Gluten Free Blueberry Muffins
Soft, fluffy, and packed with juicy blueberries-an easy, sweet muffin for breakfast
Ingredients
Method
- Preheat oven to 425F. Grease muffin pan with butter or non-stick spray or line with paper baking cups.
- Whisk together flour, baking powder and salt. Set aside.
- In a large bowl, cream together butter and 1-1/4 cups sugar until light & fluffy, scraping down the sides of the bowl often.
- Add eggs one at a time, beating well after each addition. Add half the flour mixture and beat until just blended.
- Beat in milk, then add remaining flour mixture and beat until blended. Gently fold blueberries into the batter.
- Spoon batter into prepared muffin pan. Sprinkle remaining 2 tsp sugar over top. Place pan in oven and immediately reduce heat to 375F.
- Bake for 30 minutes or until muffins are golden brown. Cool in pan 5 minutes. Then move to a wire rack to cool completely. Enjoy!
