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Classic Blueberry Muffins

Classic Blueberry Muffins

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Ingredients
  

  • 2 cups Peetz S.M.A.R.T (Sorghum, Millet, Arrowroot, brown Rice, Tapioca) Blend
  • 2 tablespoons baking powder
  • 1/4 teaspoon cardamom
  • 1/2 cup butter or Earth Balance Buttery Sticks
  • 1/2 cup granulated sugar
  • 3 eggs beaten
  • 1 teaspoon pure vanilla extract
  • 3/4 cup almond milk
  • 1 cup blueberries fresh

Instructions
 

  • Preheat the oven to 375 F.
  • Place liners in a 12-cup muffin pan.
  • In a medium bowl, combine the Peetz S.M.A.R.T (Sorghum, Millet, Arrowroot, brown Rice, Tapioca) Blend, baking powder and cardamom. Whisk.
  • In the bowl of a stand mixer, fitted with a paddle attachment, beat together the butter and sugar.
  • Add eggs one at a time and beat.  
  •  Add vanilla and almond milk. Beat for 30 seconds.
  • Remove the bowl from the stand.
  • Add the dry ingredients and stir with a wooden spoon.
  • Fold in the blueberries.
  • Distribute the batter evenly between the 12 muffin cups.
  • Bake for 18 minutes, or until a toothpick inserted into the center comes out clean.
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