This gluten free blueberry muffin recipe makes 14 small muffins.

Ingredients:

  • 1/2 cup salted butter softened
  • 1 cup sugar
  • 2 eggs
  • 1 tsp. Vanilla
  • 1/2 cup Almond milk
  • 2 cups gluten free flour
  • 2 tsp. baking powder
  • 1 1/2 cups blueberries
  • 1/8 cup brown sugar (for topping)

 

Directions:

  1. Preheat oven to 375 degrees.
  2. Mix together butter, sugar, egg, milk and vanilla.
  3. Combine flour and baking powder and then add it into the butter/sugar mixture.
  4. Once the batter is nice and creamy, fold in the blueberries.
  5. Fill the cupcake tin with liners. Fill each liner 3/4 the way full.
  6. Sprinkle brown sugar on the top of each muffin.
  7. Bake for 20 minutes or until you can pull a toothpick out clean.