Do you ever crave fresh fruit and fresh baked pastry? Sometimes my fiancé and I will be sitting at home on the weekends and desire a warm pastry from the oven. This easy recipe creates a muffin that tastes like it was blended with scone batter. It is perfectly flaky and tastes like it came from a restaurant. Try it next time you are creating the perfect weekend brunch spread.

Ingredients:

• 2 cups gluten free flour blend (I always prefer Bob’s Red Mill cup for cup in the blue packaging)
• 2 tsp baking powder
• 1/2 tsp talk
• 1/ cup butter, softened
• 3/4 cup granulated sugar
• 2 large eggs
• 1 tsp vanilla extract
• 1/2 cup milk (I used 1/4c whole milk and 1/4 c coconut milk)
• 1 tsp cinnamon
• 2 cup blueberries (fresh is preferred, but can use frozen. I also used 1 cup instead of 2)

Directions:

• Preheat oven to 350 degrees. Grease muffin tin to use liners.
• Whisk together flour blend with baking powder and salt in small bowl.
• In large bowl, mix butter and sugar. Beat on medium until thick. Add eggs, beset until combined.
• Add dry ingredients and mix on low. Add milk, vanilla extract, and cinnamon. Mix until a thick batter forms.
• Mix blueberries in small bowl with 1 Tbsp flour. Gently fold into batter. (If using frozen blueberries, batter will become very thick)
• Spoon into muffin tins.
• Bake about 25 minutes