The Best Gluten-Free Blueberry Muffin Recipe

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1. 1Step 1: Preheat the oven to 350°F. Lightly grease 15 muffin cups or line them with paper liners.
2. 2Step 2: In a small bowl, whisk together the gluten-free flour blend, baking powder, and salt. Set aside.
3. 3Step 3: In a large bowl, combine the butter and granulated sugar. Beat on medium-low speed until thick. With the beater running, add the eggs and beat until combined.
4. 4Step 4: Add the dry ingredients and mix on low speed until thick. Stop the mixer, add the milk and vanilla extract, and mix until a thick batter forms.
5. 5Step 5: Gently fold in the blueberries with a rubber spatula. If using frozen or cold blueberries, the batter will get very thick; this is normal.
6. 6Step 6: Spoon the batter into the prepared muffin pans, filling each cavity about 2/3 full. Top each muffin with about 1 teaspoon of granulated sugar, if desired.
7. 7Step 7: Bake until a cake tester inserted into the center of a muffin comes out clean, about 25 minutes.
8. 8Step 8: Allow the muffins to cool in the pan for five minutes, then transfer to a wire rack to cool completely. Store covered on the counter for up to three days, or freeze in a freezer bag for up to two months; thaw at room temperature.