Gluten-Free Weekday Blueberry Muffin
This is a great basic muffin recipe. You can replace the blueberries with another berry to make it your own!
1/2 cup unsalted butter, room temperature
3/4 cup sugar
2 eggs, room temperature
1 tsp vanilla extract (or 1/2 tsp almond extract)
1/3 cup water
1 cup Josie’s Best Gluten Free Muffin and More mix
1 tsp baking powder
1/4 tsp baking soda
1/8 tsp salt
About 1 cup blueberries
Preheat oven to 325 degrees F. Grease a 12-cup muffin tin or fill with muffin liners and set aside.
In the bowl of a stand mixer fitted with the paddle attachment, cream butter and sugar until well combined.
Add the eggs and vanilla, and mix until smooth and slightly fluffy (about 2 minutes).
Add the water and mix to combine.
In a separate bowl, add Muffin and More mix, baking powder, baking soda, and salt and mix to incorporate.
Add the dry ingredients to the wet ingredients and mix until just combined and no pockets of the dry mix are visible. Try not to over mix! Gently fold in the blueberries.
Add to greased or foil-lined baking tin.
Bake for 20 to 25 minutes, until a toothpick inserted in the center of a muffin comes out clean. Remove to a cooling rack and serve.