Nutrition per serving may change if servings are adjusted.
1¾ cups gluten-free all-purpose flour
1 teaspoon baking powder
¼ teaspoon baking soda
¼ teaspoon salt
2 large eggs
½ cup light brown sugar
1 cup buttermilk
3 tablespoons canola oil
1 teaspoon vanilla
1½ cups fresh or frozen (not thawed) blueberries
1 tablespoon Demerara sugar
Preheat oven to 400°F. Line a 12-cup muffin pan with paper liners.
Whisk flour, baking powder, baking soda and salt in a medium bowl. Whisk eggs, brown sugar, buttermilk, oil and vanilla in another medium bowl until well combined. Make a well in the center of the dry ingredients and pour in wet ingredients; stir until the batter is smooth. Add blueberries and stir until just combined. Divide the batter among the muffin cups and sprinkle with Demerara sugar.
Bake the muffins until starting to turn golden brown and a wooden skewer inserted in the center comes out clean, 20 to 25 minutes. Let cool in the pan for 10 minutes, then transfer to a wire rack and let cool at least 5 minutes before serving.
Exchanges: 1 fat, 1 starch, ½ other carbohydrate
To make ahead: Store, individually wrapped, at room temperature for up to 2 days or in the freezer for up to 1 month. To reheat, remove plastic wrap, wrap in a paper towel and microwave on High for 30 to 45 seconds.
172 calories;5 g fat(1 g sat); 3 g fiber; 29 g carbohydrates; 4 g protein; 6 mcg folate; 32 mg cholesterol; 13 g sugars; 10 g added sugars; 65 IU vitamin A; 2 mg vitamin C; 68 mg calcium; 1 mg iron; 169 mg sodium; 173 mg potassium