The Best Gluten-Free Blueberry Muffins

Step 1

Preheat oven to 350 degrees F. Lightly grease 15 muffins cups or line them with paper liners.

Step 2

Whisk together the flour blend with the baking powder and salt in a small bowl. Set aside.

Step 3

In a large bowl, combine butter and granulated sugar. Beat on medium-low speed until thick. With the beater still running, add the eggs. Beat until combined.

Step 4

Add the dry ingredients and mix on low speed. Mix until thick. Stop the mixer and add the milk and vanilla extract. Mix until a thick batter forms.

Step 5

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.)

Step 6

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.)

Step 7

Bake until a cake tester inserted into the center of one of the muffins comes out clean, about 25 minutes.

Step 8

Allow muffins to cool in the pan for five minutes and then transfer to a wire rack to cool completely.