Gluten-Free Blueberry Muffins

♥ 1 ½ cups King Arthur Gluten-Free All-Purpose Baking Mix
♥ ½ sugar
♥ 4 tbsp. melted butter or ¼ cup vegetable oil
♥ 2 large eggs
♥ Enjoy Life Semi-Sweet Chocolate Mini Chips
♥ ½ milk (or Almond Breeze Unsweetened Almondmilk)
♥ ½ tsp. gluten-free vanilla extract
¾ cup  fresh blueberries

➊ Preheat the oven to 350°F. Line a standard muffin tin with papers.
➋ In a large bowl, stir together the dry ingredients; set aside.
➌ Whisk together the melted butter or oil, eggs, milk, and vanilla.
➍ Combine the dry mixture and the wet ingredients. Continue to mix just until blended.

➎ Fold in the blueberries.
➏ Pour mixture into the muffin papers.
➐ Let the muffins sit for 10 minutes, then bake for 20-25 minutes, until a toothpick inserted into the center of a muffin comes out clean.
➑ Remove the muffins from the oven, and let cool for 5 minutes before transferring them to a rack. Enjoy!


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