- 2 cups all purpose gluten-free flour
- 1 tablespoon gluten free baking powder
- ½ teaspoon salt
- ¼ teaspoon cinnamon
- ¾ cup coconut sugar
- 8 tablespoon coconut oil, melted and cooled
- ½ cup plain yogurt
- 3 large eggs
- 1 teaspoon vanilla extract
- 1½ cup fresh or frozen blueberries
- 2 tablespoon coconut sugar
In a large bowl, whisk together flour, baking powder, salt, and cinnamon.
In a separate bowl, whisk together sugar, melted butter, yogurt, eggs and vanilla until well combined.
Mix flour mixture into wet mixture until thoroughly combined and no lumps remain, about 1 minute.
Gently fold in blueberries until evenly distributed.
Cover the bowl with plastic wrap and let batter rest at room temperature for 20 minutes (no longer than 30 minutes)
Meanwhile, preheat oven to 375 degrees and grease a 12 cup muffin tin or line with paper muffin cups.
Using an ice cream scoop or large spoon, portion batter evenly into prepared muffin tins.
Top with extra blueberries if desired and Sprinkle cocnut sugar over the top.
Bake 22-25 minutes, or until the muffins are golden and toothpick inserted in the center comes out clean.
Let muffins cool in muffin tin on wire rack for 10 minutes. Remove from tins and let cool at least another 10 minutes.
Store in an air tight container for several days.