Naturally Gluten-Free
JORDON MARSH BLUEBERRY MUFFINS
100 Year Old Vintage Recipe
Makes 12 cupcakes
INGREDIENTS
½ Cup Butter
1¼ Cup Sugar
2 Eggs
½ Cup Milk
2 Cups GF Cup4Cup Flour, any brand
2 Tsp Baking Powder
½ Tsp Salt
2½ Cup Blueberries, fresh or frozen
2 Tsp Course Sugar, for tops
DIRECTIONS
Preheat oven to 375F
Grease cupcake tin, including tops
On low speed, cream butter and sugar until fluffy. Add eggs one at a time, beating between each
egg. Add dry ingredients alternating
with milk. Blend until smooth.
Carefully fold in blueberries. Small, fresh berries work best since they
don’t tend to turn the batter blue.
Grease tins, including tops. If using
cupcake papers, grease the top of the tin. Pile mixture in high – to overflowing. Sprinkle with sugar and bake at 375 for 25 to
30 minutes, makes one dozen.
Note: The smaller the berries, the better the bake.
NOTE: Always read labels carefully
CarolAnne Le Blanc
Gluten-Free Naturally: https://glutenfreeforlife1.blogspot.com
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