Message from Maggie:  Another pal invited us for dinner tomorrow to show off their new home.  I created another play on my housewarming gift basket but instead of bread, I included these blueberry muffins.  Given my friends husband is gluten free, I used a rendition of King Arthur’s blueberry muffin recipe, using their gluten free flour.

Ingredients:

• 6 tablespoons butter
• 3/4 cup sugar
• 2 large eggs
• 2 cups King Arthur gluten free flour
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1/2 cup milk
• 2 teaspoons vanilla extract
• 1/4 teaspoon almond extract
• 1 pint fresh blueberries

Instructions:

1. Preheat your oven to 375°F.
2. Grease 12 muffin cups generously.
3. In a large mixing bowl, beat together the butter and sugar until they’re light and fluffy.
4. Add the eggs one at a time, beating well after each addition.
5. In a separate bowl, whisk together the flour, baking powder and salt.
6. Add the dry ingredients to the butter mixture, and beat well. Stir in the milk, and vanilla and almond extracts, mixing only until smooth.
7. Quickly stir in the berries.
8. Fill the muffin cups 3/4 to almost full, using all of the batter.
9. Bake the muffins for 25 to 30 minutes, until they’re light golden brown, remove them from the oven, and place the pan on a rack to cool for 10 minutes.
10. After 10 minutes, run a knife around the edge of one muffin, and lift it out of the pan.

Makes 12 muffins.

Allergens:

• This recipe is gluten free.
• This recipe is nut free.
• This recipe is vegetarian.