Bakery-Style Gluten Free Blueberry Muffins (Big, Bold, Packed with Berries!)

Name: Bakery-Style Gluten Free Blueberry Muffins (Big, Bold, Packed with Berries!)
Ingredients: 3/4 cup buttermilk ( at room temperature); 10 tablespoons unsalted butter (melted and cooled); 2 tablespoons freshly-squeezed lemon juice; 2 eggs (at room temperature); 2 1/2 cups all purpose gluten free flour blend ((I used Better Batter; click link for details)); 1 1/4 teaspoons xanthan gum (omit if your blend already contains it); 1/4 cup cornstarch; 4 teaspoons baking powder; 1/2 teaspoon baking soda; 1/2 teaspoon kosher salt; 1 cup granulated sugar; 1 1/4 cups fresh or frozen blueberries ((See Note)); 1 tablespoon unsalted butter (melted); Coarse sugar (for sprinkling)

"These classic gluten free blueberry muffins are crisp outside, soft & tender inside. With that tender crumb and beautiful bakery dome!..."

INGREDIENTS

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3/4 cup buttermilk ( at room temperature)

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10 tablespoons unsalted butter (melted and cooled)

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2 tablespoons freshly-squeezed lemon juice

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2 eggs (at room temperature)

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2 1/2 cups all purpose gluten free flour blend ((I used Better Batter; click link for details))

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1 1/4 teaspoons xanthan gum (omit if your blend already contains it)

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1/4 cup cornstarch

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4 teaspoons baking powder

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1/2 teaspoon baking soda

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1/2 teaspoon kosher salt

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1 cup granulated sugar

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1 1/4 cups fresh or frozen blueberries ((See Note))

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1 tablespoon unsalted butter (melted)

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Coarse sugar (for sprinkling)

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