3 Tips for my best gluten-free blueberry muffins. Recipe in description. #shorts #muffin

How to make the best blueberry muffin? Start with lots of fresh berries, use a muffin top pan and sprinkle with big sugar for extra crunch. Fresh berries help muffins to cook more evenly than frozen and don’t make the dough purple. A muffin top pan means the whole thing is the best part! It’s just the top and every bite has crisp sugar bits. Of course, I I like to eat mine warm with butter too! #shorts #blueberry #muffin #bestmuffin #glutenfree
Gluten-Free Blueberry Muffin Tops
Adapted for gluten-Free from the recipe forCranberry Breakfast Cake byThe View From Great Island
Dry Ingredients
1 3/4 cups Cup4Cup Multipurpose Flour
1/4 cup blanched almond flour
1 teaspoon sweet rice flour
2 teaspoons baking powder
1/2 teaspoon salt
Wet ingredients
1/2 cup butter, softened
1 cup granulated sugar
1 egg + 1 yolk
1/4 cup 1/2 &1/2
1/4 cup unsweetened applesauce
3/4 teaspoon vanilla extract
1/4 teaspoon almond extract
2 cups blueberries, fresh
Sparkling sugar for topping
Preheat oven to 350F and place oven rack in the middle position. Grease muffin top pan.
In a medium-sized bowl, whisk together flour, almond flour, sweet rice flour, baking powder and salt. Set aside.
In a small bowl combine egg, yolk, 1/2&1/2 and extracts and set aside.
Cream butter and sugar in a large bowl until light and fluffy. Add half the dry ingredients and mix until just combined. Add the egg mixture and stir until just incorporated. Add remaining dry ingredients and when mixed gently stir in the blueberries. Scoop into a muffin top pan and smooth out the top, then sprinkle with sparkling sugar. Bake for 12-16 minutes or until tests done in the middle.

[Sbannmarie]

Oh and I have blueberries… can we get the recipe?