Blueberry Muffins
GLUTEN + DAIRY FREE
The most heavenly muffins you’ll ever have!
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Ingredients |
2 cups Bob's Red Mill 1-to-1 Baking Flour
2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup salted butter (Miyoko’s Creamery Vegan Butter)
3/4 cups granulated sugar
2 large eggs
1 1/2 teaspoons vanilla extract
1/2 cup almond milk
2 cups fresh blueberries
(optional) 1/4 cup granulated sugar
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Instructions |
Preheat the oven to 350 degrees.
Prepare 15-18 muffin tins with paper liners
Add the 2 cups of gluten free flour to a mixing bowl and add baking powder & salt.
In a large separate bowl, mix the softened butter with the granulated sugar. Mix until combined but not over worked.
Add the two eggs into the butter & sugar mixture and mix well until combined.
Add the dry ingredients together with the wet and mix well. Then add the milk and vanilla extract. Keep mixing until a thick batter forms.
Add in two cups of fresh blueberries. For personal preference, If you like your blueberries to be a bit more runny, gently squish 1 cup of blueberries to slightly break them down before adding. You do still want to make sure the majority of them are whole though. Mix into the batter. It will get thick but it’s suppose to be that way!
Now it’s time to add the batter into the muffin tins! Fill them up about 75-85% full but not overflowing the cups.
For a sugary muffin top, add about 1/2 a teaspoon of granulated sugar on top before you place them in the oven.
Bake them for about 30 minutes or until light golden brown on top.
Enjoy!!
