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Gluten Free Blueberry Muffins
Ingredients
  • subheading: UNITS USM:
  • SCALE 1x 2x 3x
  • 2 cups (290 g) gluten-free all-purpose flour, such as Bob’s Redmill 1:1 Gluten-Free Baking Flour)
  • 2 teaspoons baking powder
  • ½ teaspoon kosher salt
  • ½ cup (1 stick or 113 g) unsalted butter, room temperature & cut into pieces (see notes for dairy free option)
  • ½ to ⅔ cup raw sugar + 2 Tablespoons for sprinkling (optional)
  • 2 teaspoons pure vanilla extract
  • 2 large eggs, room temperature
  • ½ cup (120 ml) non-dairy milk, room temperature *
  • 2 cups fresh blueberries or frozen blueberries (see notes)
Steps
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