Ingredients
Scale
- 11 ounces (1 3/4 cups plus 2/3 cup) Gluten Free Flour Blend (link to recipe found above)
- 1 Tablespoon baking powder
- 1/2 teaspoon salt
- 1/4 teaspoon cinnamon
- 1/4 teaspoon xanthan gum
- 5 1/4 ounces (3/4 cup) sugar
- 8 Tablespoons butter, melted and cooled
- 1/2 cup plain whole-milk yogurt
- 3 large eggs
- 1 teaspoon vanilla extract
- 7 1/2 ounces (1 1/2 cup) blueberries*
- 2 Tablespoons turbinado sugar (course)
Instructions
- Whisk flour blend, baking powder, salt, cinnamon, and xanthan gum together in a large bowl. In a separate bowl, whisk sugar, melted butter, yogurt, eggs and vanilla together until well combined. Using rubber spatula, stir egg mixture into flour mixture until thoroughly combined and no lumps remain about 1 minute. Gently fold in blueberries until evenly distributed (batter will be thick and stiff). Cover bowl with plastic wrap and let batter rest at room temperature for 30 minutes.
- Adjust one rack to middle position and heat oven to 375 degrees. Spray 12 cup muffin tin with vegetable oil spray. Using ice cream scoop or large spoon, portion batter evenly into prepared muffin tin. Sprinkle turbinado sugar over tops. Bake until muffins are golden and toothpick inserted in center comes out clean, 16-20 minutes, rotating pan halfway through baking.
- Let muffins cool in pan on wire rack for 10 minutes. Remove muffins from tin and let cool for 10 more minutes before serving. Muffins are best eaten the day they were baked but can also be stored in the freezer. I like to wrap individually in plastic wrap and then put in a freezer ziplock bag. Simply microwave for about 20 -30 seconds and serve.