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Blueberry Muffins

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Blueberry Muffins

Blueberry Muffins are a favorite muffin in our household. Bursting with summer fresh blueberries and a tender crumb these really are the best gluten-free blueberry muffins.

Makes 12 muffins

  • ½ c. butter softened / dairy-free butter
  • ¾ c. + 1 tbsp. sugar / sugar substitutes
  • 2 large egg / see substitute
  • ¾ c. sour cream / DF plain yogurt (room temp)
    • (or  c. DF milk)
  • 2 tsp. GF vanilla
  • 1 ½ c. MinusG Simply Scrumptious Muffin Mix
  • 1 ½ c. fresh blueberries
  1. MIX: Cream together butter and sugar in an electric mixing bowl. Beat in eggs 1 at a time, then sour cream and vanilla. Add muffin mix and beat on low until mixed together. Fold in blueberries with a spoon or spatula. Scoop into lined or greased muffin tin.
  2. BAKE: Set oven to 400°. Bake 10 min, then reduce oven to 350° and continue baking for 14 -17 min.
  3. COOL: Remove from oven and let sit 2 - 3 min, then remove to cool. Enjoy!!!

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