Outdoor Entertaining

Gluten Free BlueberryMuffins These soft and fluffy muffins are so popular, we put them on our bags of Gluten Free 1-to-1 Baking Flour! The perfect way to use fresh summer berries.

INGREDIENTS 2 cups Bob’s Red Mill ® Gluten Free 1-to-1 Baking Flour 2 tsp Baking Powder ½ tsp Salt ½ cup Butter, softened

1 ¼ cups Sugar + 2 tsp, divided 2 Eggs ½ cup Buttermilk 1 ½ cups Blueberries, fresh or frozen

INSTRUCTIONS • Preheat oven to 425°F. Grease a muffin pan with butter or nonstick spray or line with paper baking cups. • Whisk together flour, baking powder and salt. Set aside. • In a large bowl, cream together butter and 1 ¼ cups sugar until very light and fluffy, about 10–15 minutes, scraping down the sides of the bowl often. Add eggs one at a time, beating well after each addition. • Add half the flour mixture and beat until just blended. Beat in buttermilk, then add remaining flour mixture and beat until blended. Gently fold the blueberries into the batter. • Spoon batter evenly into 12 prepared baking cups. Sprinkle with remaining 2 teaspoons sugar. • Place pan in oven and immediately reduce heat to 375°F. Bake for 30 minutes or until muffin tops are golden brown. Cool in pan for 5 minutes. Move to wire rack to cool completely. Makes 12 muffins.

BOB’S RED MILL E-BOOK | OUTDOOR ENTERTAINING