Gluten-Free Blueberry Muffins

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Gluten Free blueberry muffins

Gluten-Free Blueberry Muffins

Jack
Soft and sweet breakfast blueberry muffins
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Course Breakfast, Dessert
Cuisine Bakery
Servings 10 Muffins
Calories 200 kcal

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.
Keyword Blueberry, Gluten free, Muffins, Quick & Easy

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