Prep Time
12 minutes
Cook Time
20 minutes
Serves
8
Ingredients
- 3/4 cup of sugar
- 1/4 cup butter, softened
- 2 eggs
- 1 cup milk
- 2 cups gluten free flour mix (Recommended brands, Cup 4 Cup, Bob’s Red Mill 1:1, Namaste Perfect Flour Blend)
- OR 1-1/3 cup rice flour, 2/3 cup tapioca starch, 3/4 teaspoon xanthan gum
- 2 1/2 teaspoon gluten free baking powder (Recommended Brands: Clabber Girl Baking Powder, Bob’s Red Mill or Argo)
- 1/2 teaspoon salt
- 2 ½ cups fresh blueberries
Steps
Pre-heat oven to 400 °F.
Cream sugar and butter and then add eggs one at a time beating well each one.
In a separate bowl, combine flour, baking powder, salt and nutmeg.
Add dry mixture to creamed mixture alternating with milk and beating well after each addition.
Fold in blueberries.
Spoon batter into greased muffin tins until ¾ full.
Bake about 20 minutes.
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