Delicious recipe for gluten free blueberry muffins.
Cream together the butter and the sugar. While the 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, you will want to mix with a spoon so you don't over mix the gluten free flour. Add 1 cup of your gluten free flour and begin to mix. Add 1/4 cup of your milk and mix well. Add the rest of the gluten free flour and milk and mix. Remember, do not over mix.
Fold in your blueberries. Cover the mixing bowl and put in the fridge for 1 hour.
Once your 1 hour is up, preheat the oven to 425°. Fill your muffin liners all the way to the top (trust me). Sprinkle a little bit of sugar on each muffin, if you choose. Bake at 425° for 8 minutes. Then reduce your oven temp to 350° and bake for an additional 17 minutes.
Please note that the calories for this recipe are for the exact brand of ingredients I used. You will want to double check with your specific brand. I used My Fitness Pal to calculate the recipe.