Président® Butter Gluten-Free Blueberry Muffins
Use France’s favorite butter to make these simple muffins that are so light and fluffy, you’d never suspect they’re gluten-free.
Ingredients
- 7 oz. Président® Unsalted Butter
- 7 oz. almond paste
- 7 oz. sugar
- 3 oz. sorghum flour
- 2 cups fresh or frozen blueberries
- ½ cup natural sliced almonds
Instructions
- ►In a bowl, cream the almond paste and sugar with an electric mixer.
- ►Add the Président butter and cream until smooth.
- ►Add the sorghum flour.
- ►Pipe the batter into ungreased muffin tin and top with blueberries and almonds.
- ►Bake at 350°F for 13-15 minutes.
Notes
Almond flour can be substituted for sorghum.
Sponsored by Président®.