- 11 ounces (1 3/4 cups plus 2/3 cup ATK Gluten Free Flour Blend) *see below
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon xanthan gum
- 5 1/4 ounces (3/4 cup) granulated sugar
- 8 tablespoons unsalted butter, melted and cooled
- 1/2 cup lemon yogurt
- 3 large eggs
- 1 teaspoon vanilla extract
- 7 1/2 ounces (1 1/2 cups) blueberries
- 2 tablespoons turbinado sugar
Adapted from thebakingbeauties.com
1.Whisk flour blend, baking powder, salt, cinnamon, and xanthan gum together in large bowl. In separate bowl, whisk granulated 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.
2.Adjust oven 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 top. Bake until muffins are golden and toothpick inserted in center comes out clean, 16-20 minutes, rotating pan halfway through baking.
3.Let muffins cool in muffin tin on wire rack for 10 minutes. Remove muffins from tin and let cool for 10 minutes before serving. (Muffins are best eaten warm on day they are made, but they can be cooled, then immediately transferred to zipper-lock bag and stored at room temperature for up to 1 day. To serve, warm in 300-degree oven for 10 minutes. Muffins can also be wrapped individually in plastic wrap, transferred to zipper-lock bag, and frozen for up to 3 weeks. to serve, remove plastic and microwave muffin for 20-30 seconds, then warm in 350-degree oven for 10 minutes.)