Blueberry Muffins
Ingredients:
1/2 cup Butter
2 cup King Arthur Gluten Free Measure for Measure Flour
1 cup Sugar
2 Eggs
3/4 cup Milk
2 tsp Baking Powder
1/2 tsp Salt
2 1/2 cup Fresh Blueberries
1 1/2 tsp GF Vanilla Extract
2 tbsp Sugar (for the tops, I like using Turbinado Sugar)
For Vanilla Extract, Simply Organic is certified gluten free. We also use Morton and Bassett Extracts because they say gluten free on the bottle.
Directions:
Preheat oven to 375 degrees.
Line muffin/cupcake tins with cupcake liners. I usually get 24 muffins from this recipe.
Cream butter and sugar until fluffy.
Beat eggs into the butter and sugar mixture.
In a separate bowl, combine all the dry ingredients.
Alternately add the dry ingredients, milk and vanilla.
Fold in the blueberries by hand.
Fill muffin tins lined with cupcake liners.
Sprinkle tops with turbinado sugar or whatever sugar you are using. Sadly I didn’t have turbinado when I made these last time and took the above picture. They were still yummy so don’t fret if you don’t have turbinado sugar.
Cook for 15-20 minutes or until a toothpick comes out clean. (I always err on the lesser time because you can always check them and go longer, if needed.