Grease 16 regular-size muffin cups (or 10 large size muffins)
In bowl, mix butter until creamy
Add sugar and beat until pale and fluffy
Add eggs one at a time, beating after each egg
Beat in vanilla, baking powder and salt
With spoon, fold in half of flour then half of milk into batter, repeat *
Fold in blueberries
Spoon into muffin cups
Bake 15 to 20 minutes, until golden brown and springy to the touch
Recipe Video
Recipe Tips & Notes
All-purpose gluten free flour mixes smoother using a countertop mixer/handheld mixer. Beat on medium to remove any clumps.We tested baking these in both a convection oven and a countertop convection toaster oven. We much preferred these baked in the toaster oven.