3 Reasons You'll Love These gluten-free blueberry muffins:

1. Easy to make. 2. Great texture, light & fluffy. 3. You can double or triple the recipe to feed a crowd.

• Unsalted butter • Sugar • Egg • Buttermilk • Vanilla extract • All-purpose gluten-    free flour • Xanthan gum • Baking powder • Salt • Blueberries

You'll need...

Cream (or mix) the butter and sugar together in a large bowl 'til light and fluffy.

Then mix in the eggs, buttermilk, and vanilla extract.

In a separate bowl, whisk together the flour, xanthan gum, baking powder, and salt.

Add the dry ingredients into the muffin batter, mixing for a couple minutes.

Gently fold the blueberries into the muffin batter by hand.

Pour or scoop the batter into your muffin cups until they're about 3/4 of the way full.

Bake at 375º F for 25-30 minutes, or 'til the tops are golden.

Let cool and enjoy!

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