Gluten Free Blueberry Muffins

Adapted from Martha Stewart's Blueberry Muffin recipe

These a perfect for a quick breakfast bite on the go!
Make them the morning of or night before and you'll be set for a delicious baked breakfast!

Ingredients

6 tablespoons unsalted butter, room temperature (can be substituted with Earth Balance Butter)
3 1/4 cups Bob's Red Mill All Purpose Flour
2 1/4 teaspoons Bob's Red Mill Xantum Gum
1 teaspoon salt
1 1/4 cups sugar, plus more for sprinkling
1 large egg
2 large egg yolks
1 teaspoon good quality pure vanilla extract
1 cup milk (can be substituted with Lactaid milk if necessary)
1 3/4 cup blueberries
Non-Stick Cooking spray


Directions

1. Preheat the oven to 375 degrees.  Prep muffins tins and set aside. (These are especially perfect for mini muffins).  In a large bowl sift together flour, baking powder, xanthum gum and salt.  Set aside

2. In the bowl of an electric mixer fitted with the paddle attachment, cream butter and sugar on medium speed until fluffy, about 3 minutes.  Add egg yolks and vanilla, mix well until combined.  Reduce speed to low; alternate adding reserved flour mixture and milk to mixer, beginning and ending with flour. Remove bowl from mixer; gently fold in berries by hand.  Divide batter among muffin tins; sprinkle generously with sugar.  Bake until light golden, about 45 mins for large muffins, between 15 and 30 for small to medium muffins.  Cool in pan for a few mins.  Remove from pan and transfer to a wire rack to let cool completely, or sneak a bite while super warm (just watch out for hot blueberries!).