Ingredients
- 1 3/4 cup gluten free all purpose flour
- 1 1/2 cup fresh blueberries
- 1 cup white sugar
- 3/4 cup light cream
- 1/2 cup melted butter
- 2 large eggs
- 2 1/2 tsp double acting baking powder
- 2 tsp vanilla extract
- 1/4 tsp kosher salt
- 1/4 cup white sugar
- 2 tsp cinnamon
Recipe Description
These gluten free blueberry muffins are moist, sweet and the perfect start to any morning. Feel free to add more or less blueberries, depending on your preference. You can also top with extra sugar and cinnamon for a sweeter muffin, or replace the blueberries with fresh cherries or dried cranberries. This cooking time is for small muffins. For larger muffins, you may need to cook for 35-40 minutes, or until a toothpick comes out clean.
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