* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Ingredients
Ingredients
3/4 cup plus 1 tablespoon sugar
1/2 teaspoon ground cinnamon
2-3/4 cups gluten-free flour *
2-1/2 teaspoons baking powder
1-1/4 teaspoons baking soda
1/2 teaspoon salt
1-1/4 cups milk
1/3 cup vegetable oil
1 tablespoon white vinegar
1-1/2 teaspoons vanilla extract
4 large eggs
1-1/2 cups blueberries, divided
Preparation
Instructions
Preheat oven to 350⁰F. Line 24 muffin cups with paper liners; coat each liner with non-stick spray. In a small bowl, combine 1 tablespoon of the sugar and the cinnamon; set aside.
In a large bowl combine flour, remaining 3/4 cup sugar, baking powder, baking soda and salt.
In a separate bowl beat together milk, oil, vinegar, vanilla and eggs; add to dry ingredients and mix until smooth. Stir in half the blueberries.
Divide batter among muffins cups; top with remaining blueberries. Sprinkle cinnamon-sugar over muffins.
