by Daniel Brassloff
American, Muffins, Blueberry Muffins
Make awesome gluten-free allergen-friendly blueberry muffins using our mix!
1 stick/1/2 cup butter
1 cup brown sugar
1/2 bag Freed Foodies Multipurpose Four Blend
1/4 tsp baking soda
1/3 cup milk of your choice
1 tsp ground cinnamon
1 tsp ground cardamom
1/2 a lemon's worth of lemon juice and zest
1/2 tsp ground ginger
1/4 tsp ground nutmeg
1 cup blueberries
Cream butter and sugar together (medium speed).
Grease your muffin tin or place in liners (with butter or other grease of choice).
Heat oven to 385ºF.
Crack in each egg, then mix in the flour blend, baking soda, milk, spices, juice, zest, and vanilla extract.
Mix together until uniform and pour in blueberries.
Mix all together.
Fill muffin tins till 2/3 full to use all the batter. Then tap on a flat surface to get rid of potential air bubbles.
Bake for 20-25 minutes and take out to cool. Let cool in the muffin tin before taking them out and consuming