Ingredients

The following ingredients have 4 Servings
  • 2 cups Bob’s Red Mill 1 to 1 Gluten Free Flour
  • 2 teaspoons baking soda
  • ½ teaspoon sea salt
  • ½ cup butter (room temperature)
  • 1 ¼ cups granulated sugar (plus 1 tablespoon, divided)
  • 2 eggs
  • ½ cup buttermilk (or whole milk)
  • 1 ½ cups fresh blueberries (or frozen)

Instruction

  • Preheat oven to 425˚ F and line muffin pan with paper liners (or grease them).
  • Whisk flour, baking soda and sea salt together in one mixing bowl.
  • Cream butter and sugar together with an electric hand mixer in a separate bowl.
  • Beat in eggs, one at a time, until well combined.
  • Add half of the flour mixture to the bowl of wet ingredients and blend well.
  • Blend in the buttermilk or whole milk.
  • Add the other half of the flour mixture to the bowl and mix until well combined.
  • Gently fold in the sweet blueberries.
  • Use a spoon to fill the muffin cups.
  • Sprinkle granulated sugar over the tops of the muffin batter.
  • Place the muffin pan in the oven, then reduce the heat to 375˚ F. Bake for 30 minutes or until the tops are golden brown and a toothpick inserted into the center of the muffins comes out clean.
  • Remove the pan from the oven and allow the muffins to cool for 5 minutes, then transfer to a wire rack.
  • Serve your delicious blueberry muffins warm or cool.