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Favorite Blueberry Muffins
This favorite blueberry muffin is light, fluffy and filled with blueberries. Simple 30-minute recipe. Gluten free (or not...it's up to you).
Bob's Red Mill One-to-One Gluten Free Baking Flour
or 2 cups white wheat flour for non-gluten free
or granulated white sugar
Rumford Baking Powder
or cow's milk
cooled a bit (or canola oil for vegan)
or egg replacer for vegan
washed and stems removed
Heat oven to 375F degrees.
Line a 12-cup cupcake pan with cupcake liners and set aside.
Put the flour, sugar, baking powder, salt and cinnamon in a large bowl and stir to combine ingredients.
Using a 4-cup measuring cup, wisk the milk, butter, eggs, and vanilla until well combined.
Pour the milk mixture into the bowl with the dry ingredients and whisk to combine.
Put a couple tablespoons of the batter into each cupcake liner.
Dump the blueberries into the remaining batter and stir gently.
Divide the blueberry batter evenly into the cupcake liners (on top of the batter you already put in each).
Bake at 375F degrees for 20-25 minutes until the cupcakes are slightly brown and a toothpick inserted comes out clean.
Eat warm or cold.
Favorite Blueberry Muffins https://recipeideashop.com/favorite-blueberry-muffins/ July 11, 2021