Ingredients
- 2 cups gluten-free flour blend
- 1 tbsp baking powder
- 1/2 tsp salt
- 1/2 cup sugar
- 2 eggs
- 1/2 cup milk
- 1/3 cup melted butter or oil
- 1 tsp vanilla
- 1 cup fresh blueberries
Instructions
- Preheat oven to 400°F (200°C). Line a 12-cup muffin tin.
- Whisk dry ingredients. Whisk eggs, milk, oil, and vanilla separately.
- Combine wet and dry until just mixed; fold in blueberries.
- Fill cups to the top. Bake 18–22 min until golden and springy.
- Cool 5 min in tin, then on a rack.