Categories: FULL GAPS

Ingredients

• 2 cups Gluten Free Flour
• 2 tsp. Baking Powder
• 1/2 tsp. salt
• 1/2 cup (1 stick) butter, softened
• 1-1/4 cups plus 2 tsp. Sugar, divided
• 2 large eggs
• 1/2 cup Buttermilk
• 1-1/2 cups fresh Blueberries

Directions

1. Preheat over to 425 F.

2. Grease a muffin pan with butter or nonstick spray or line with paper baking cups. Whisk together flour, baking powder and salt. Set aside.

3. In a large bowl, cream together butter and 1-1/4 cusps sugar until light and fluffy, scraping down the sides of the bowl often.

4. 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.

5. Spoon batter into prepared muffin pan. Sprinkle with remaining 1Tbsp. sugar. Place pan in oven and immediately reduce heat to 375F. Bake for 30 minutes or until muffins are golden brown.

6. Cool in pan for 5 minutes. Move to wire rack to cool completely.

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