Hello friends! This is becoming a favorite breakfast item especially when we have friends over for breakfast. It’s quick, easy, gluten free, dairy free and delicious. The original recipe is taken from Gluten Free Baking.
So without further due, let’s get to it!
- 2 cups Bob’s Red Mill 1-to1 Baking Flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 cup butter, softened (I use Avocado oil or coconut oil)
- 3/4 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup milk (I use coconut milk or almond milk)
- 2 cups blueberries (fresh or frozen)
- 1/4 cup granulated sugar optional, for topping
Preheat oven to 350 degrees F. Lightly grease 15 muffins cups or line them with paper liners.
Whisk together the flour blend with the baking powder and salt in a small bowl.
In a large bowl, combine butter (or oil) and granulated sugar.
Add the dry ingredients to the wet ingredients and stir until all ingredients are fully mixed together.
Gently fold in the blueberries with a rubber spatula.(If you are using frozen or cold blueberries, the batter will get VERY thick. This is totally normal.)
Spoon batter into prepared muffin pans. Fill each cavity about 2/3 full. Top each muffin with about 1 teaspoon of granulated sugar. (The sugar topping is optional.)
Bake until a cake tester inserted into the center of one of the muffins comes out clean, about 25 minutes.
Allow muffins to cool in the pan for five minutes and then transfer to a wire rack to cool completely.
You can find the original recipe here.