The most incredible gluten-free muffins! Easily adapt the recipe to incorporate your favourite flavours, or try something new.
PREP TIME : 15 minutes
COOK TIME : 20-25 minutes
SERVES : 12 large muffins
INGREDIENTS
2 cups gluten-free pain flour
2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup unsalted butter (softened)
3/4 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
1/2 cup milk
2 cups blueberries (frozen)
METHOD
Preheat oven to 180° Celsius.
Line a 12-cup muffin tray. Set aside.
In a mixing bowl, combine flour, baking powder and salt. Set aside.
In a seperate bowl, cream butter and sugar using a handheld mixer on medium speed.
With the hand mixer still running, add eggs and beat until combined.
Add dry ingredients to wet ingredients. Mix until thick.
Stir in vanilla extract and milk.
Gently fold in blueberries with a spatula. If using frozen blueberries, the batter will become very thick (this is normal).
Spoon batter into prepared muffin tray and place into oven.
Bake for 20 to 25 minutes, or until skewer inserted in the centre comes out clean.
Allow to cool completely. Enjoy!
Banana and chocolate chip muffins: Instead of adding blueberries, stir in an overripe mashed banana and chocolate chips.