Gluten-free Blueberry Muffins
Light and fluffy gluten-free blueberry muffins, bursting with fresh, summer blueberries!
Ingredients
- 1 ½ cups Gluten-free 1:1 Flour w/ Xanthan Gum, I use Pamela's, plus 2T for tossing blueberries
- ½ cup Almond flour
- 3 teaspoons baking powder
- ½ teaspoon salt
- 8 Tablespoons butter softened
- 1 cup granulated sugar, plus 1-2T for tops of muffins (optional)
- 2 eggs
- 1 teaspoon vanilla
- ½ cup milk
- 2 cups blueberries, fresh (preferred) or frozen
Instructions
- Preheat oven to 400°F and line 18 muffin cups with parchment liners.
- Whisk together the flour blend, almond flour, baking powder and salt.
- In a mixing bowl, cream the butter and sugar on medium speed until fluffy, about 2 minutes.
- Mix in eggs, one at a time, and vanilla.
- Incorporate the dry ingredients alternately with the milk into the creamed butter mixture.
- Toss the blueberries with 2T of flour blend. Fold into the muffin batter.
- Scoop the muffins into parchment lined muffin tins.
- Sprinkle the tops with granulated sugar.
- Bake at 400°F for 18-20 minutes, or until tops are golden and a toothpick inserted in center comes out clean.
- Cool slightly before eating.
Notes
- Grease pan if not using cupcake liners.
- If using frozen blueberries, may need to increase baking time by 5-10 minutes. Check for doneness with a toothpick.
- Muffins stay fresh for 1-3 days in airtight container.
- Muffins can be frozen tightly wrapped.
Nutrition
Calories: 164kcal