Gluten-Free Blueberry Muffins

🧂 Ingredients

• 296 grams 1:1 gluten-free flour blend
• 1¾ teaspoons baking powder
• 226 grams granulated sugar
• ½ teaspoon salt
• 2 large eggs
• 226 grams low-fat milk
• 112 grams unsalted butter, melted

  (1 stick)
• 1 teaspoon vanilla
• 1 cup fresh or frozen blueberries

Instructions

• 1 Preheat oven to 400 degrees.
• 2 In a large bowl, whisk the flour, baking powder, sugar and salt together well to
  break up any clumps.
• 3 In a separate bowl or measuring cup. whisk together the eggs, milk, melted
  butter and vanilla.
• 4 Add the wet ingredients to the dry ingredients, and mix to combine.
• 5 Set the batter aside to rest for 20-30 minutes.
• 6 Smash half of the blueberries with a fork, and then add them to the batter along
  with the whole blueberries. Fold in gently to combine.
• 7 Line a 12-cup muffin tin with papers, and divide batter evenly between cups.
  Sprinkle the tops of the muffins with sugar.
• 8 Place the muffins in the oven, and immediately reduce the heat to 375 degrees.
  Bake for 15 minutes, rotate the pan, and bake for an additional 10-15 minutes or
  until the muffins are light golden brown and spring back to the touch.
• 9 Cool for five minutes in the pan, and then remove to a cooling rack.

Nutrition Info