Blueberry Muffin Tops | just the best part

Name: Blueberry Muffin Tops | just the best part
Ingredients: 1 1/4 cups all purpose gluten free flour blend (please click thru for full information on appropriate blends); 3/4 teaspoon xanthan gum (omit if your blend already contains it); 2 tablespoons cornstarch; 1/2 teaspoon baking powder; 1/8 teaspoon baking soda; 1/4 teaspoon kosher salt; 1/2 cup granulated sugar; 3/4 cup whole blueberries (fresh or frozen (See Recipe Notes)); 8 tablespoons (112 g) unsalted butter (melted and cooled); 1 egg (at room temperature, beaten); 1 teaspoon pure vanilla extract; 3 tablespoons buttermilk (at room temperature); Coarse sugar (for sprinkling (optional))

"These blueberry muffin tops have all the best parts of a blueberry muffin, just without the "stump." A one bowl recipe!..."

INGREDIENTS

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1 1/4 cups all purpose gluten free flour blend (please click thru for full information on appropriate blends)

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3/4 teaspoon xanthan gum (omit if your blend already contains it)

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2 tablespoons cornstarch

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1/2 teaspoon baking powder

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1/8 teaspoon baking soda

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1/4 teaspoon kosher salt

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1/2 cup granulated sugar

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3/4 cup whole blueberries (fresh or frozen (See Recipe Notes))

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8 tablespoons (112 g) unsalted butter (melted and cooled)

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1 egg (at room temperature, beaten)

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1 teaspoon pure vanilla extract

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3 tablespoons buttermilk (at room temperature)

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Coarse sugar (for sprinkling (optional))

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