2 cups gluten-free baking flour
2 teaspoons baking powder
3 tablespoons Encala
½ teaspoon salt
1/2 cup butter, softened
¾ cup granulated sugar
1 teaspoon vanilla extract
1/2 cup milk
2 cups blueberries
Preheat oven to 350 degrees F.
Lightly grease 15 muffin cups or line with paper liners.
Whisk together the flour, baking powder, Encala and salt in a small bowl. Set aside.
In a large bowl, combine butter and granulated sugar. Beat in mixer on medium-low speed until thick.
With the mixer still running, add the eggs. Beat until combined.
Add the dry ingredients and mix on low speed. Mix until thick.
Stop the mixer and add the vanilla extract and milk. Mix until a thick batter forms.
Gently fold in the blueberries with a rubber spatula (If you are using frozen or cold blueberries, the batter will get VERY thick. This is totally normal).
Spoon batter into prepared muffin pans. Fill each muffin tin about 2/3 full.
Bake 25 minutes or until a toothpick inserted into the center of one of the muffins comes out clean. Allow muffins to cool in the pan for five minutes and then transfer to a wire rack to cool completely.
Source: Vandressa Ceolin Salvagni