Ingredients

The following ingredients have 12 Servings
  • 2 cups Gluten Free All Purpose Flour Blend
  • 1 cup sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon xanthan gum
  • 2 extra large eggs
  • 1/2 cup milk
  • 1/2 cup melted butter (real butter)
  • 2 teaspoons pure vanilla extract (gluten free)
  • 1 cup blueberries (fresh or frozen)
  • 2 TBSP optional - turbinado (raw) sugar for sprinkling on the top of each muffin

Instruction

  • Preheat the oven to 400 degrees.
  • Spray the cups of a 12 cup muffin tin with gluten free cooking spray or line with paper liners. (I like to use oil instead of cooking spray)
  • Whisk the flour, sugar, baking powder, salt and xanthan gum together in a large bowl.
  • Add eggs, milk, butter and vanilla and whisk until smooth.
  • Fold in the blueberries, do not overmix.
  • Fill each muffin cup slightly more than half way.
  • Optional - Sprinkle each with 1 teaspoon turbinado sugar.
  • Bake 15-18 minutes, or until a toothpick inserted in the middle of the muffin comes out clean.
  • Serve warm with butter!