I've made so many variations on blueberry muffins.  Rich, light, lemon-infused, crumb-topped.  These are a sort of happy medium of many of the recipes.  Not too sweet, but with a bit of sugar sprinkled on top, to give that nice, sweet topping without being a proper crumb topping.  Yum! 

Fresh from the oven! Yum!

Back-to-Basics Blueberry Muffins

Preheat oven to 375 F.  Line 12 muffin tins with paper liners. 

Mix together: 

1/2 cup oil (or 1/4 cup oil + 1/4 cup softened or melted butter)

1/3 cup maple syrup

1/4 cup milk

1/4 cup sour cream OR plain/vanilla yogurt

2 eggs

1 tsp vanilla (extract or bean paste)

1/2 cup sugar

Add and mix in: 

1 cup Kristin's Gluten-Free Flour Mix

1 cup GF oat flour (or extra GF flour mix or sorghum flour or brown rice flour)

2 tsp baking powder

1/2 tsp salt

Add in: 

2 cups frozen wild blueberries

Scoop with a very large cookie scoop evenly between muffin tins.  Sprinkle the tops of the muffins with: 

1 Tbsp sugar

Ready to bake!  Don't' forget to sprinkle on the sugar for the pretty, slightly caramelized crunch on top of your muffins. 

Bake at 375 F for ~25-30 minutes, until nicely browned.  Let rest a minute on cooling rack before removing from the tins.  Enjoy warm or cool!  Leftovers freeze nicely.   

Back-to-Basics Blueberry Muffins Recipe by Successfully Gluten Free!