Blueberry Muffins
Description
I have been working on and tweaking my blueberry muffin recipe in order to make the perfect blueberry muffin. I think I have finally done it. These are sooo delicious (and easy)! They are packed FULL of blueberries. They are moist in the middle and have a wonderful crispy top from the sprinkled sugar. Freshly baked muffins in the morning is hard to beat. Both fresh and frozen blueberries work wonderfully! Happy Spring and Happy Baking!
- Gluten Free
- Vegetarian
- 10 minutes prep time
- 35 minutes cook time
- 45 minutes total time
Recipe
1/2 cup softened butter
1 cup granulated sugar
2 eggs
1 teaspoon vanilla extract
2 cups (260 g) gluten free flour (I use Bob’s Red Mill GF 1:1 Baking Flour)
1/2 teaspoon salt
2 teaspoons baking powder
1/2 cup milk of choice
2 cups blueberries (fresh or frozen)
3 teaspoons sugar for sprinkling
1. Preheat oven to 375° F. Line muffin pan with 12 liners. Spray with nonstick cooking spray.
2. In medium bowl, combine gluten free flour, salt and baking powder. Set aside.
3. In large bowl, cream softened butter. Add sugar and beat until light in color.
4. Add eggs, one at a time, beating well after each addition. Stir in vanilla extract.
5. Sift in the flour mixture to the butter mixture alternately with the milk.
6. Once all the milk and flour has been added, mix until just combined.
7. Fold in blueberries.
8. Divide batter evenly between the 12 muffin tins.
9. Sprinkle tops of muffins with 3 teaspoons granulated sugar.
10. Bake for 30-35 minutes until toothpick inserted into middle of the muffin comes out clean.
11. Allow to cool for 10 minutes in pan, then remove and allow to cool on cooling rack.
12. Enjoy! Can be left at room temperature for 1 day. Then refrigerate in airtight container.
1/2 cup softened butter
1 cup granulated sugar
2 eggs
1 teaspoon vanilla extract
2 cups (260 g) gluten free flour (I use Bob’s Red Mill GF 1:1 Baking Flour)
1/2 teaspoon salt
2 teaspoons baking powder
1/2 cup milk of choice
2 cups blueberries (fresh or frozen)
3 teaspoons sugar for sprinkling
1. Preheat oven to 375° F. Line muffin pan with 12 liners. Spray with nonstick cooking spray.
2. In medium bowl, combine gluten free flour, salt and baking powder. Set aside.
3. In large bowl, cream softened butter. Add sugar and beat until light in color.
4. Add eggs, one at a time, beating well after each addition. Stir in vanilla extract.
5. Sift in the flour mixture to the butter mixture alternately with the milk.
6. Once all the milk and flour has been added, mix until just combined.
7. Fold in blueberries.
8. Divide batter evenly between the 12 muffin tins.
9. Sprinkle tops of muffins with 3 teaspoons granulated sugar.
10. Bake for 30-35 minutes until toothpick inserted into middle of the muffin comes out clean.
11. Allow to cool for 10 minutes in pan, then remove and allow to cool on cooling rack.
12. Enjoy! Can be left at room temperature for 1 day. Then refrigerate in airtight container.