Blueberry Muffins

Recipe Yield:
12 muffins

These muffins are loaded with blueberries and make me want it to be summer all year long! But luckily they can be enjoyed year round as they are equally divine with frozen blueberries! 

INGREDIENTS:

  • 3 cups Deya’s Gluten-Free Cake Flour
  • 4 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1 1/4 cups sugar
  • 1/2 teaspoon salt
  • 1 cup butter
  • 1 1/4 cups milk
  • 2 eggs, lightly beaten
  • 2 cups fresh or frozen blueberries

INSTRUCTIONS:

  1. Preheat oven to 400ºF.
  2. Grease 3 inch by 1 ½ inch muffin tins.
  3. In a large bowl stir Deya’s Gluten-Free Cake Flour, baking powder, baking soda, sugar, and salt.
  4. In a saucepan, melt the butter.
  5. Add milk and lightly beaten egg to the butter.
  6. Add butter mix to the dry ingredients and mix lightly.
  7. Gently fold in blueberries.
  8. Spoon mix into the muffin cups.
  9. Bake for 25 to 30 minutes, or until a cake tester comes out clean.