Ingredients
– 2 cups gluten-free flour
– 1 cup sugar
– 2 teaspoons baking powder
– 1 teaspoon baking soda
– ½ teaspoon salt
– 1 cup milk
– ½ cup vegetable oil
– 2 large eggs
– 1 teaspoon vanilla extract
– 1 cup blueberries
Method
1. Preheat the oven to 180°C and line a muffin tin with paper liners.
2. In a large bowl, mix the gluten-free flour, sugar, baking powder, baking soda, and salt.
3. In a separate bowl, combine milk, vegetable oil, eggs, and vanilla extract.
4. Pour the wet ingredients into the dry ingredients and stir until just mixed. Gently fold in the blueberries.
5. Divide the batter evenly into the muffin tin and bake for 20-25 minutes or until a toothpick comes out clean.
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