Preheat your oven to 375°F (190°C). Line a muffin tin with paper liners.​

Mama Knows Gluten Free

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King Arthur Baking

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In a medium bowl, whisk together the gluten-free flour, xanthan gum (if using), baking powder, baking soda, and salt.​

In a large bowl, cream the softened butter and sugar until light and fluffy.​

Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.​

Gradually add the dry ingredients to the wet mixture, alternating with the milk. Mix until just combined.​

Gently fold in the blueberries.​

Mama Knows Gluten Free

Divide the batter evenly among the muffin cups.​

Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.​

Allow the muffins to cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.​

Calories ~200 kcal

Carbohydrates 27g

Protein 3g

Fat 9g

Fiber 2g

Sugar 13g