Blueberry Muffins (Gluten Free)

Light and moist and bursting with juicy Blueberries!

My idea of a perfect Saturday morning.  These muffins are quick, easy and leave plenty of time to enjoy them with a cup of coffee while relaxing and decompressing after a busy week. 

If you hide some, you can enjoy them Sunday morning too!

1 3/4 cups Pamela's Gluten Free Baking and Pancake Mix

1 tsp ground Cinnamon

1 1/4 sticks Butter (10 Tbsp), melted

2 tsp Vanilla

2/3 cup Sugar

2/3 cup cup Milk

1 Egg

1 cup Blueberries

Turbinado Sugar (or Raw Sugar)

Preheat oven to 400 degrees F.

In a large mixing bowl, combine the Baking Mix and cinnamon and stir well.

In a small mixing bowl, whisk together the melted butter, vanilla, sugar, milk and eggs.

Toss the blueberries in the dry ingredients until well coated.

Then stir in the wet ingredients until well incorporated.

Line a 12 cup muffin pan with paper liners and lightly spray with oil.

Fill each cup almost to the top.

Sprinkle raw sugar over the tops.

Bake the muffins for 20-25 minutes or until a toothpick inserted in the center comes out clean.

Cool the muffins in the pan for 10 minutes, then transfer to a wire rack to cool.

Makes 12 muffins.