Delicious recipe for gluten free white chocolate blueberry muffins.
Preheat your oven to 350° and prepare your muffin tins with muffin liners. Set aside.
Cream together the softened butter and sugar. While your stand mixer is running, add your eggs one at a time.
Next add your vanilla extract. Make sure to mix it thoroughly. Now add the salt and baking powder. Mix well.
This next part, your will want to mix with a spoon so you don't over mix the gluten free flour. Add one cup of your gluten free flour and mix. Then add your milk and the rest of the gluten free flour and mix well. But remember...don't over mix!
Fold in the blueberries and white chocolate chips.
Fill your muffin liners with the white chocolate blueberry muffin batter. If you want, add a few white chocolate chips on top.
Bake for about 26-28 minutes. Let your muffins cool in the muffin tins for about 15 minutes before putting them on a cooling rack to cool the rest of the way.