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Gluten Free Blueberry Muffins

I made these for my brothers birthday because he’s a gluten free muffin fanatic. He’s not gluten free officially but loves the texture of gluten free muffins. They’re very tender. So here they are!
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Ingredients Method

Ingredients
  

  • 2 cups gluten-free baking mix or all-purpose flour plus more
  • 2 teaspoons baking powder
  • 1/2 teaspoon kosher salt
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon ground nutmeg optional
  • ½ cup 1 stick unsalted butter, softened
  • 1 cup and 1 tablespoon sugar divided (I used a mix of regular sugar and coconut sugar)
  • 2 large eggs room temperature
  • 2 teaspoons vanilla extract
  • ½ cup buttermilk
  • 1 heaping cup blueberries

Method
 

Directions:
  1. Preheat oven to 425 F. Grease muffin pan or line with paper liners.
  2. In a medium bowl add the flour, baking powder, salt, cinnamon and nutmeg. Whisk to distribute evenly.
  3. In large bowl add the butter and 1 cup sugar. Best until fluffy. Then add the eggs and vanilla and beat briefly.
  4. Add 1/2 flour mixture then ½ buttermilk into egg mixture. Stir briefly then add the rest of the buttermilk and flour. Stir just until combined.
  5. Toss blueberries with 1 Tbsp flour and then add into the bowl and gently stir in.
  6. Portion batter into muffin tins evenly. Sprinkle with a little sugar on top (May not need full tablespoon).
  7. Place in the oven and immediately lower heat to 375F (*don’t forget this step!). Bake 26-32 minutes or until slightly golden brown on top.