Blueberry Muffins Gluten Free

 
Blueberry Muffins Gluten Free

2 cups 1:1 gf flour|
2 teaspoons baking powder
1/2 teaspoon fine sea salt
grated rind from one orange
1 teaspoon cinnamon
2 cups fresh or frozen blueberries plus more for the tops
1/2 cup butter melted (1 stick)
3/4 cup granulated sugar
1/2 cup milk
2 large eggs
1 teaspoon vanilla

Measure dry ingredients and whisk till combined. In a separate bowl melt butter, let cool and add sugar, then milk, next eggs, then vanilla, and whisk till incorporated. Gently stir in blueberries then scoop one half a cup into paper lined muffin tin. Sprinkle more blueberries on the tops pressing in slightly. Bake at 350 F for 35 minutes. Let cool for 6 minutes in pan, then remove muffins and let cool on rack.