Blueberry Muffins

Blueberries are in high season; I picked quite a few from bushes I helped plant at our local community garden. They are delicious. This recipe for a gluten free muffin came from a cookbook I have, Gluten Free Every Day. If you have an all-purpose, wheat-free flour that you like, you could probably substitute it without any problems. The muffin batter for this recipe was quite stiff; almost like a drop cookie dough but not quite.

1/2 cup sorghum flour
1/2 cup white rice flour
1/2 cup brown rice flour
1/4 cup tapioca starch
1 1/2 teaspoons baking powder
1 teaspoon xanthan gum
1/2 teaspoon salt
2 tablespoons King Arthur Flour cake enhancer (optional)

6 tablespoons clarified butter or ghee, melted
1/2 cup sugar
1/2 cup packed brown sugar
1/4 cup milk (lactose-free)
1/4 cup Greek style yogurt
1 large egg
2 cups blueberries

TOPPING:
1/2 cup sugar
1/4 cup packed brown sugar
1 teaspoon cinnamon
1 tablespoon clarified butter or ghee, melted

Preheat oven to 400F and line a 12 cup muffin pan with cupcake liners.

Whisk dry ingredients together. In a separate bowl, whisk butter, sugars, milk, yogurt, and egg together until thoroughly combined. Gradually whisk the dry ingredients into the wet ingredients. Fold in the blueberries. Divide the batter among the 12 muffin cups. Combine the topping ingredients and sprinkle it over the tops of the muffins. Use all of it! Bake the muffins for about 25 – 30 minutes. Let cool in the pan for a few minutes before removing them to a cooling rack.

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