Gluten-Free Blueberry Muffins

Ingredients

• 2 cups gluten-free all-purpose flour blend 2 cups gluten-free all-purpose flour blend
• 2 tsp certified gluten-free baking powder 2 tsp certified gluten-free baking powder
• 0.5 tsp salt 0.5 tsp salt
• 0.75 cup granulated sugar 0.75 cup granulated sugar
• 2 large eggs 2 large eggs
• 0.5 cup milk 0.5 cup milk
• 0.33 cup vegetable oil 0.33 cup vegetable oil
• 1 tsp pure vanilla extract 1 tsp pure vanilla extract
• 1.5 cups fresh or frozen blueberries 1.5 cups fresh or frozen blueberries

Instructions

1. 1

   Preheat oven to 375°F. Line a 12-cup muffin pan with liners.

2. 2

   Whisk flour, baking powder, and salt. In another bowl, whisk sugar, eggs, milk, oil, and vanilla.

3. 3

   Fold wet into dry until just combined; gently fold in blueberries.

4. 4

   Divide batter evenly among muffin cups (about 3/4 full).

5. 5

   Bake 20-22 minutes until a toothpick inserted in center comes out clean. Cool 5 minutes before removing.

Nutrition (per serving)

Tips & Notes

• Always verify all packaged ingredients carry a gluten-free certification label.