Gluten Free | Dairy Free | Low FODMAP
Add the sugar and vanilla and beat well. Add eggs one at a time, beating each as you go. Batter should be creamy.
Add the dry ingredient mixture to the wet ingredients in three additions, alternating with the milk. Gently fold in blueberries.
Evenly fill 12-count muffin tin with batter. Lower oven temperature to 375°F and bake for 20-25 minutes.
FULL RECIPE AT: