Outrageous Gluten-Free Blueberry Muffins

Ingredients:

    2 cups gluten-free baking mix or all-purpose flour (plus more)
    2 teaspoons baking powder
    ¼ teaspoon kosher salt
    ½ teaspoon ground cinnamon
    ¼ teaspoon EACH: almond extract (optional) AND ground nutmeg (optional)
    ½ cup (1 stick) salted butter, softened
    1 cup and 4 tablespoons granulated sugar, divided
    2 large eggs, room temperature
    2 teaspoons vanilla extract
    ½ cup buttermilk
    1 heaping cup blueberries

Outrageous Gluten-Free Blueberry Muffins

Directions:

PREP: heat the kitchen appliance to 425F; line gem pan with paper baking liners and put aside.

DRY INGREDIENTS: in an exceedingly medium bowl, whisk along the flour, leavening, salt, cinnamon, and nutmeg; put aside. In another bowl, toss the washed berries with one tablespoon of flour.

MAKE: within the bowl of an electrical mixer, beat the butter for one minute. Then, add one cup and a pair of tablespoons of sugar and cream along for roughly 1-2 minutes or till the mixture is lightweight and flossy. Stop and scrape down the edges. With the mixer on the stir setting, add the eggs one at a time and waiting till every is mixed in well before adding succeeding. Add the vanilla and seasoner. Add half the ready flour mixture, followed by all the milk, so finally the remaining flour till it's well mingling, however check that you don’t overmix. Fold the floured berries into the batter till *just combined* Overmixing can result's a blue/green gem once they’re baked.

BAKE: Divide the batter into the ready gem pan. Sprinkle the muffins with the remaining two tablespoons of sugar. Place the gem pan within the kitchen appliance and straight off drop the kitchen appliance temperature to 375ºF. Bake the muffins for 26-32 minutes or till the muffins square measure cooked through. Cool for ten minutes within the pan then transfer to a wire rack to chill fully.