Muffin Ingredients:

• 1.5 C GF Flour

• 1 heaping Tbs Xanthan Gum

• 3/4 C Granulated Sugar

• Pinch of Salt

• 2 Tsp Baking Powder

• 1/3 C Veg Oil

• 1 Egg

• 1/3 C Milk (I use Oat but any DF milk will work fine!)

• 1.5 16oz packs of Blueberries (ish)

Cinnamon Crunch Topping Ingredients:

• 1/2 C Brown Sugar (Granulated works too!)

• 1/3 C GF Flour

• 1/4 C Butter (softened but not melted)

• A generous amount of Cinnamon (use a very heavy hand)

Instructions:

1. Preheat oven to 375*

2. Generously spray Muffin Tins

3. Mix dry ingredients

4. Mix in wet ingredients

5. Fold in bloobs!

   • It looks like too many blueberries, it’s not, keep mixing.

   • The dough is VERY sticky, it helps to keep your hands a little damp.

   • Mix gently! I prefer to mix with my hands, it’s ok if some pop but we’re trying to keep most in tact!

6. Mix ingredients for Cinnamon Crunch Topping

   • You want the consistency of wet sand, not too dry and not too wet, should naturally break apart in chunks

7. Sprinkle topping on muffins, cover them good, keep in clumpy

8. Fill muffin cups ALL the way to the top, pack it in good

9. Bake for about 20-40 mins depending on the size of your pan

   • About 20 mins for mini muffins, 30 for regular, 40 for large

10. Wait till the edges are darkening and crispy, toothpick should come out clean

11. When the muffins have cooled slightly, gently cut around the crispy edges to free from the pan

Honey Cinnamon Butter:

• Mix together:

  • 1/4 C Butter

  • A good plop of Honey

  • A generous amount of Cinnamon Sugar

  • A generous amount of Cinnamon

• This is obviously an exact science 🤣