High Fructose Corn Syrup Free Gluten Free Blueberry Muffins
Total time42 min
Prep time15 min
Cook time22 min
4.5(11)
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Learn more →Ingredients
12 servings
- 2 cups gluten free flour
- 2 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- ¾ cup granulated sugar
- 2 large eggs
- ½ cup unsalted butter, melted and cooled
- ¾ cup whole milk
- ¼ cup sour cream
- 1 tsp vanilla extract
- 1 ½ cups fresh blueberries
- 1 tbsp gluten free flour, for tossing blueberries
- 2 tbsp granulated sugar, for topping
Instructions
- 1
Preheat the oven to 400°F (205°C). Line a 12-cup muffin tin with paper liners or grease each cup well with butter or nonstick spray.
- 2
In a large bowl, whisk together the 2 cups gluten free flour, baking powder, baking soda, salt, and 3/4 cup granulated sugar until evenly combined.
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