Gluten-Free Blueberry Muffins

I have been staying away from making anything with sugar, but I had some blueberries that I needed to use up, so I decided to make an exception and make some blueberry muffins. (I also had a few raspberries, so the photo is actually blueberry-raspberry muffins.)

This is my gluten-free all purpose flour recipe.

Gluten-Free Blueberry Muffins

Joan Donogh

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Prep Time 10 mins

Cook Time 25 mins

Total Time 35 mins

Course Breakfast

Servings 8 -12 muffins

Ingredients

  

• 2 cups gluten-free all purpose flour
• 3/4 cup granulated sugar
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1/2 cup butter melted and cooled
• 2 large eggs room temperature
• 1/2 cup milk
• 1 teaspoon vanilla
• 1 1/2 cups blueberries

Instructions

 

• Preheat oven to 375 degrees F. Spray muffin tins with non-stick spray, or line with paper liners.
• In a medium bowl combine flour, sugar, baking powder and salt.
• In another bowl (or large measuring cup) whisk eggs. Stir in milk, vanilla and cooled butter.
• Pour wet ingredients over dry ingredients, and stir to combine. Fold in blueberries.
• Bake in preheated oven for 20 to 25 minutes.