Preheat oven to 425 degrees.
Grease muffin tin.
Combine dry ingredients; flour, sugar, baking powder, xanthan gum, salt, and cinnamon.
Toss 1 tbsp of dry ingredient mixture with the blueberries, and set aside.
In a separate bowl, combine the wet ingredients; buttermilk, butter, eggs, and vanilla. Mix thoroughly.
Add dry ingredients to the wet ingredients, stirring only until all ingredients are combined. Do not over blend.
Fold in blueberries.
Divide the batter into the prepared muffin tins.
Sprinkle tops of muffins with cinnamon sugar.
Bake for 15-20 minutes, or until a toothpick/skewer comes out clean and the muffins are a golden brown.
Remove muffins from tin, and let them cool on a baking rack.
As gluten free bake goods do not have as long a shelf life as their gluten laden counterparts, it is best to wrap leftover muffins individually in plastic wrap and store in the freezer. Then, pop them in the microwave and reheat them. You will be delighted with the result. :)
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (112g)|
|Recipe Makes: 12 Servings|
|Calories from Fat: 81 (32%)|
|Amt Per Serving||% DV|
|Total Fat 9g||12 %|
|Saturated Fat 5.2g||26 %|
|Monounsaturated Fat 2.3g|
|Polyunsanturated Fat 0.6g|
|Cholesterol 51.8mg||16 %|
|Sodium 1700.2mg||59 %|
|Potassium 101.4mg||3 %|
|Total Carbohydrate 39.6g||12 %|
|Dietary Fiber 2g||8 %|
|Sugars, other 37.6g|
|Protein 5.6g||8 %|
Powered by: USDA Nutrition Database
Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 252
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