Tender and moist blueberry muffins are perfect for breakfast or a snack.
2 cups 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.
*Gluten-Free Flour: My favorite gluten-free & dairy-free flour blends to use are Better Batter and Pamela’s Artisan Blend. I’ve been using them both with great results. They are both a 1-1 substitute. If you use another gluten-free flour blend be sure that it contains xanthan gum. If it doesn’t have it add 1/2 teaspoon xanthan gum per cup of gluten-free flour.
**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