Gluten Free Blueberry Orange Muffins
Add softened butter to a mixing bowl and cream with brown sugar and granulated sugar.
Add one egg at a time.
Add vanilla pudding mix and stir to combine.
Add the buttermilk or milk and stir to combine.
Add baking powder, vanilla and salt and stir to combine.
Add the zest of 1 large orange.
Add the gluten free flour and stir to combine.
Gentle fold in frozen blueberries.
Line a cupcake pan with paper liners and preheat the oven to 375.
Add the batter to each liner filling almost all the way up. Bake for 20-25 minutes.
Make the glaze by combining powdered sugar and orange juice.
Let the muffins cool and drizzle with glaze.
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