The Best Gluten-Free Blueberry Muffins

Preheat oven to 350℉

Lightly grease 15 muffin cups or line them with paper liners

Whisk together the gluten-free flour blend with the baking powder and salt in a small bowl, then set aside

Combine butter and granulated sugar in a large bowl and beat on medium-low speed until thick

With the beater still running, add the eggs and beat until combined

Add the dry ingredients and mix on low speed until thick

Stop the mixer, add the milk and vanilla extract, and mix until a thick batter forms

Gently fold in the blueberries with a rubber spatula (batter will get very thick if using frozen or cold blueberries, which is normal)

Spoon batter into prepared muffin pans, filling each cavity about ⅔ full

Top each muffin with about 1 teaspoon of granulated sugar (optional)

Bake until a cake tester inserted into the center of one of the muffins comes out clean

Allow muffins to cool in the pan for five minutes

Transfer muffins to a wire rack to cool completely

Store the cooled muffins covered on the counter for up to three days, or freeze in a freezer bag for up to two months; thaw at room temperature before eating