Scrumptious Blueberry Muffins
- 2 cups Bob's Red Mill Gluten Free 1-to-1 Baking Flour
- 2 tsp Baking Powder (GF)
- 1/2 tsp Salt (kosher salt)
- 1/2 cup (1 stick) Butter, softened (smart or earth balance)
- 1 1/4 cups plus 1 Tbsp Sugar, divided (raw sugar)
- 2 large Eggs (Vegan Eggs from Follow Your Heart)
- 1/2 cup Buttermilk (1 cup nondairy milk & 1tbs of lemon juice or vinegar)
- 1 1/2 cups fresh Blueberries (or frozen)
Preheat oven to 425ºF. Grease a muffin pan with butter or nonstick spray or line with paper baking cups.
Whisk together flour, baking powder and salt. Set aside. In a large bowl, cream together butter and 1 1/4 cups sugar until light and fluffy, scraping down the sides of the bowl often. Add eggs one at a time, beating well after each addition. Add half the flour mixture and beat until just blended. Beat in buttermilk, then add remaining flour mixture and beat until blended. Gently fold the blueberries into the batter.
Spoon batter into prepared muffin pan. Sprinkle with remaining 1 Tbsp sugar. Place pan in oven and immediately reduce heat to 375ºF. Bake for 30 minutes or until muffins are golden brown. Cool in pan for 5 minutes. Move to wire rack to cool completely. Makes 12 muffins.
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