GF blueberry muffins

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Preheat the oven to 375°F.

Step 2

In a large measuring cup, add the white vinegar (or lemon juice) to the milk and stir to combine. Let stand for 5 minutes in the refrigerator to stay cold. (homemade buttermilk)

Step 3

In a large mixing bowl, cream the softened butter and sugar together with a mixer until fluffy.

Step 4

Add in the eggs, pure vanilla extract, and pure almond exract and mix until combined and smooth.

Step 5

Add in the gluten-free flour, baking powder, baking soda, salt and mix together until fully combined and smooth.

Step 6

Pour in the homemade buttermilk (milk and vinegar mixture) into the batter and mix until smooth. The batter will be thick. Do not over mix.

Step 7

Sprinkle the 2 teaspoons of the gluten-free flour over the blueberries in a medium-sized bowl. Carefully stir the blueberries to coat them with the gluten-free flour.

Step 8

Gently fold the floured blueberries into the muffin batter.

Step 9

Sprinkle the tops of the muffins with the raw sugar

Step 10

Bake on the middle rack for 10-15 minutes