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American · Pastry
Blueberry Muffins
Tender gluten-free muffins with an oil-and-egg crumb, a hint of vanilla and a generous load of fresh blueberries. Mix them just until combined for a light rise.
- YieldMakes 6 muffins
- Hands-on25 min
- Total1 h 2 min
- Difficulty
Ingredients
Dry
- 120 ggluten-free baking flour
- 1 tspbaking powder
- ¼ tspsalt
Wet
- 1egg, large
- 60 mlunsweetened almond milk
- 75 ggranulated sugar
- 60 mlvegetable oil
- ½ tspvanilla extract
Fold-in
- 110 gblueberries, fresh
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