GF Blueberry Muffins

Moist delicious blueberry muffins - and gluten-free!

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Preheat the oven to 400°.

Step 2

In a large bowl, combine flour, sugar, salt, baking powder, and cinnamon. Whisk to evenly combine.

Step 3

In a medium bowl, whisk together eggs, milk, oil, vanilla, and lemon juice.

Step 4

Pour the wet ingredients into the dry. using a rubber spatula, fold the mixture together a few times until the flour is just about worked in.

Step 5

Add the blueberries and fold in until the flour is just moistened. The batter will be lumpy.

Step 6

Line a muffin tin with paper liners. use a scoop to fill the muffin tins 3/4 full.

Step 7

Bake at 400° for 15-20 minutes for normal muffins, or 7-10 minutes for mini muffins, until a toothpick inserted in the middle comes out clean. Cool on a wire rack, and enjoy!

Step 8

Put leftover muffins in a ziplock bag or other airtight container. They will last up to 4 days on the counter, or 10 days in the fridge.