Ingredients
Scale
- ½ cup (1 stick) softened butter
- ⅔ cup brown sugar, packed
- 2 large eggs , at room temperature
- ⅔ cup milk buttermilk
- 2 tsp pure vanilla extract
- 2 cups gluten-free all-purpose flour
- 1 tsp baking soda
- 1 tsp baking powder
- 1 tsp sea salt
- 1 ½ cups fresh blueberries
- ⅓ cup gluten-free all-purpose flour
- 2 Tbsp brown sugar
- 1 Tbsp ground cinnamon
- 3 Tbsp melted butter
- Pinch sea salt
Instructions
- Preheat the oven to 350 degrees F and line a muffin pan with paper liners.
- In a stand mixer, beat the softened butter and brown sugar on medium-high speed until fluffy. Alternatively, use a large mixing bowl with an electric hand mixer.
- Add the eggs one at a time, mixing on medium speed and scraping the sides of the bowl as needed.
- Pour in the buttermilk and mix until the batter is smooth, scraping the bowl if necessary.
- In another bowl, combine the gluten-free flour, baking powder, baking soda, and salt. Gradually add this to the wet mixture, beating until smooth.
- Gently fold in the fresh blueberries into the muffin batter.
- Fill the muffin tin holes about ¾ full with batter.
Notes
Make sure to use room temperature eggs for better mixing.
You can substitute regular flour if you are not looking for a gluten-free option.
For added sweetness, sprinkle some extra brown sugar on top before baking.
Nutrition
- Serving Size: 1 muffin
- Calories: 230
- Sugar: 12g
- Sodium: 200mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 30mg
Nutritional information is an estimate. The nutritional values for your final dish may vary based on measuring differences and products used.