Cinnamon Blueberry Muffins

A couple weeks ago was my friend's birthday, and we celebrated with a mimosa birthday brunch...that lasted all day.  It was wonderful.  Since I was off work, I got to make the muffins, gluten-free, of course.  This recipe made beautiful, dark blueberry muffins, but they were a little flat on the top because of how juicy the blueberries were.

The original recipe called for regular, all-purpose flour, but I was very happy to find that these muffins cooked just the same with the gluten-free flour.

Ingredients:

• 3/4 stick (6 Tablespoons) unsalted butter, melted and cool
• 1 cup packed dark brown sugar
• 1/2 cup whole milk
• 1 large egg
• 1 1/2 cups gluten-free flour
• 1 1/2 teaspoons baking powder
• 1 teaspoon cinnamon
• 1/2 teaspoon salt
• 1 1/2 cups blueberries

Directions:

Put oven rack in middle position and preheat oven to 400 degrees.  Put liners in muffin cups.

Whisk together butter, brown sugar, milk, and egg in a bowl until combined well.

Whisk together flour, baking powder, cinnamon, and salt in a large bowl.  Add milk mixture and stir until just combined.  Gently fold in blueberries.

Divide batter among lined muffin cups and bake until golden brown and a toothpick inserted into center of a muffin comes out clean, about 25-30 minutes.

Adapted from Epicurious