Gluten Free Blueberry Muffins


1⁄2 cup butter, softened
1 cup sugar
3 eggs
2 cups gluten free all-purpose flour
2 teaspoons baking powder
1⁄2 teaspoon salt
1⁄2 cup milk
1 teaspoon vanilla extract
2 cups blueberries, coated with gf flour
*optional, sugar for topping


Preheat oven to 375 degrees.
With the mixer on low speed, cream the butter and sugar together until fluffy. Add eggs one at a time and mix until well blended. Combine the dry ingredients in a separate bowl and add to the mixture, alternating with the milk. Add the vanilla extract. Fold in the blueberries by hand until well mixed into the batter.
Grease the muffin tin well, including the top or use liners. Pile the batter high in each muffin cup.
*optional, sprinkle each generously with sugar.
Bake in oven for 25-30 minutes.
Cool in pan before serving.