Blueberry Muffins

11 oz. gluten-free flour blend
1 Tblsp. baking powder
1/2 tsp. salt
1/4 tsp. cinnamon
1/4 tsp. xanthan gum
3/4 tsp stevia

1 Tblsp. raw sugar
1/2 cup oil
1 1/2 cups non dairy milk
3 large eggs
1 tsp. vanilla extract
1 cup blueberries

Whisk dry ingredients together in large bowl. In separate bowl whisk wet ingredients together until well combined. Using whisk stir wet ingredients into dry until thoroughly combined and no lumps remain, about 1 minute. Gently fold in blueberries until evenly distributed. Cover bowl with plastic wrap and let batter rest at room temperature for 30 minutes.

Adjust oven rack to middle position and heat oven to 375 degrees. Spray lined or unlined muffin tin with oil spray. Using large spoon, portion batter evenly into prepared muffin tin. Sprinkle raw sugar over top (optional). Bake until toothpick inserted in center comes out clean, 20 minutes.

Let muffins cool in muffin tin on wire rack for 10 minutes. Remove muffins from tin and let cool for 10 minutes before serving. (Muffins are best eaten warm on day they are made, but they can be cooled, then immediately transferred to freezer bag and stored at room temperature for up to  1 day. Muffins can also be frozen for up to 3 weeks.