Gluten-Free Blueberry Muffins

Ingredients (Makes 12 Muffins)

• 2 cups gluten-free all-purpose flour (with xanthan gum if not included)
• 2 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1/2 cup granulated sugar
• 1/4 cup brown sugar
• 2 large eggs
• 1/2 cup unsweetened applesauce
• 1/2 cup milk (dairy or non-dairy)
• 1/3 cup vegetable oil or melted butter
• 1 1/2 tsp vanilla extract
• 1 1/2 cups fresh or frozen blueberries (do not thaw if frozen)
• Optional: coarse sugar for muffin tops

Instructions

1. Preheat oven to 375 F (190 C). Line a 12-cup muffin tin or grease with non-stick spray.
2. In a large bowl, whisk together flour, baking powder, baking soda, salt, and both sugars.
3. In another bowl, whisk eggs, applesauce, milk, oil (or butter), and vanilla until smooth.
4. Pour the wet ingredients into the dry and stir until just combined.
5. Gently fold in the blueberries. If using frozen, toss with 1 tbsp flour first.
6. Fill muffin cups about 3/4 full. Sprinkle tops with coarse sugar if desired.
7. Bake for 20 to 24 minutes until tops are golden and a toothpick comes out clean (except for blueberry juice).
8. Cool in the pan for 5 minutes, then transfer to a wire rack.