Ingredients:
2 cups (340g) Gluvana® Self-Rising Gluten-Free Baking Flour
¾ cup sugar
2 large (113g) eggs
1/4 cup (60 ml) oil or butter
2 tsp. (10 mL) vanilla extract
1 cup (170 g) fresh blueberries
1 cup (240 ml) milk
Directions:
Preheat oven to 425°F. Line muffin pan with liners. Mix the eggs, oil and milk until incorporated then alternate adding the Gluvana® and sugar. Mix well. Stir in the blueberries with a wooden spoon. Scoop mixture into pan wells. Bake for 10 to 18 minutes, depending on amount placed in the wells. When removed from oven, let rest in pan for 10 minutes. Transfer to wire racks to finish cooling completely.