|This muffin has a soft moist center full of blueberries with a slightly crunchy top|
Ingredients (for about 24 muffins):
3/4c white sugar
1/4c blue agave nectar
10tbs butter, softened
2 large eggs
2tsp vanilla extract
1c white sorghum flour
1c tapioca flour
1c white rice flour
1 1/2 tsp baking powder
1/2tsp baking soda
1/2 tsp fine sea salt
1 1/2c vanilla greek yogurt (I used Chobani Vanilla Yogurt)
2-3c frozen or fresh blueberries
Raw sugar, for sprinkling
1. Preheat oven to 375F. Whisk together the flours, powder, soda and salt in a medium bowl. Set aside.
2. Cream the butter and sugar until just creamed (over creaming them will prevent the muffins from rising)
3. Add the eggs one at a time, mixing after each one. Add the vanilla and mix.
4. Add 1/2 of the dry ingredients to the wet. Mix well. Then add 1/3 of the yogurt and mix well. Then follow with 1/2 of the remaining dry ingredients and mix again. Continue to do this until all yogurt and flour is mixed well.
|Alternative: Pour some batter into oiled ramekins for little cakes|
6. Oil a muffin tin and sprinkle with cornstarch or line them with muffin cups. Fill each muffin tin 2/3 full. Sprinkle the raw sugar on the tops of each muffin (this gives it the most delectable crust).
7. Bake the muffins in the center of the oven for anywhere from 20-30 minutes depending on where you live, your oven temp, and if you used frozen or fresh blueberries. They are done when the tops are golden and hardening and a toothpick inserted into the center comes out clean or with a few moist crumbs.
8. Remove from the tins as soon as possible (leaving them in there they will continue to cook and can get soggy). Store in an airtight container or freeze the leftovers.