Gluten Free Blueberry Muffins
If you're looking for a great, easy breakfast recipe that your kids will love, look no further! These gluten free blueberry muffins are perfect for Christmas morning, or any other special occasion!
Servings 15 muffins
Ingredients
- 3 cups gluten-free flour
- 1 cup granulated sugar
- 3 large eggs
- 1 cup milk
- 3 teaspoons baking powder
- 3/4 teaspoon salt
- 3/4 cup butter softened
- 2 teaspoons vanilla extract
- 3 cups blueberries
- 1/2 cup granulated sugar for topping
Instructions
- Preheat the oven to medium-high heat or 350 degrees F. Then, align 15 muffin cups with paper liners.
- Meanwhile, in a small bowl, start mixing the flour, baking powder, and salt together, then set aside.
- On the other hand, blend the butter and sugar together in a large bowl. Transfer the batter to a blender and beat on a medium speed until it appears thick.
- While beating, incorporate the eggs. Continue to beat until they appear well-combined.
- Incorporate the rest of the dry ingredients and blend again on low speed. Mix thoroughly until it appears thick.
- Turn off the mixer for a while then add vanilla extract and milk. Mix them again together until the batter becomes soft yet thick.
- Using a spatula, add the blueberries. If you used frozen blueberries, expect the batter to become very thick. Don't worry this is normal.
- Pour the batter evenly into the muffin pans. Fill each space for about 2/3 full.
- If you desired, sprinkle a teaspoon of sugar on top of the muffin.
- Bake the muffins for 25 minutes.
- Let the muffins cool for 5 minutes.