Gluten Free Blueberry Muffins (America's Test Kitchen "The How Can it Be Gluten Free Cookbook" Review)

INGREDIENTS

7 1/2 oz

Blueberries

Eggs, large

11 oz

plus 2/3 cup atk gluten free flour blend

1 tbsp

Baking powder

1/4 tsp

Cinnamon, ground

5 1/4 oz

Granulated sugar

1/2 tsp

Salt

2 tbsp

Turbinado sugar

1 tsp

Vanilla extract

1/4 tsp

Xanthan gum

8 tbsp

Butter, unsalted

1/2 cup

Whole-milk yogurt, plain