Gluten Free Blueberry Muffins

1 1/2 cups GF Flour Blend (I recommend Pillsbury Best Multi-Purpose Gluten Free Flour Blend)

3/4 teaspoon xanthan gum

3/4 cups white sugar, plus ½ tablespoon to sprinkle

1/2 teaspoon salt

2 teaspoons baking powder

1/3 cup dairy free butter melted

1 egg

1 cup almond milk

1 cup blueberries

Adjust oven rack to middle. Preheat oven to 400 degrees, and line or grease muffin tin.

In a large bowl mix together dry ingredients. In a medium sized bowl whisk together egg and butter. Stir in milk. Pour the wet ingredients into the flour and mix to combine. Stir in blueberries until they are evenly distributed throughout the batter.

Fill the muffin tins with the batter, approximately 1/2 cup of batter in each, the batter should nearly reach the top. Sprinkle 1/2 tablespoon of sugar evenly over each muffin. Bake in preheated oven for 25 minutes, until tops are just started to become golden. Let cool in muffin tins for 5 or so minutes before removing.

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