Are you hungry for some muffins? These are super easy to make and are so good.
2 cups gluten-free flour (I use Better Batter Gluten-Free Flour)
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup sugar
1/2 cup buttery spread, softened* (Smart Balance or Earth Balance)
1 teaspoon vanilla
1/2 cup almond milk
1 cup blueberries, fresh or frozen (do not thaw)
Preheat oven to 350°. Grease bottoms of 12 muffin cups or place cupcake liners in each cup.
In a medium bowl whisk together the gluten-free flour, baking powder, baking soda, and salt. Set aside.
In a large bowl using a hand or stand mixer cream together the softened buttery spread and sugar.
Then beat in the eggs and vanilla. Next, mix in the almond milk.
Add the flour mixture to the batter and mix until combined.
Then fold in the blueberries.
Fill muffin cups about 3/4th full. And bake at 350° for 28-30 minutes or until golden brown and a toothpick test comes out clean.
Remove the muffins from the oven and let them sit in the pan for about 5 minutes to finish cooking and setting up.
Use a butter knife or a plastic knife to run around the edges of the muffins to loosen them before lifting them out of the pan.
Carefully lift muffins out of the pan and place them on a wire rack to continue to cool.
* To soften the buttery spread leave on the counter for 10-15 minutes.
Keywords: gluten-free muffins, gluten-free breakfast, blueberry muffins, gluten-free recipes