Preheat oven to 350℉.
Line 2 12-count muffin tins with liners. Lightly spray with cooking spray.
In a small bowl whisk together the gluten free flour, almond flour, baking powder, baking soda and salt.
In a stand mixer fitted with a paddle attachment combine the yogurt, honey and oil. Mix together then add in the eggs, almond and vanilla extract. Once combined slowly add in the flour mixture and beat just until incorporated and you no longer see any dry bits.
With a silicone spatula gently stir the blueberries into the batter, making sure you don’t break any and you don’t overwork the mix.
Using a large ice cream or cookie scoop, scoop the batter into the muffin tins, filling them about 3/4’s full. Place on the middle rack in the preheated oven and bake for 13 minutes.
Remove the trays, top each muffin with 3-4 blueberries and then place back in the oven, making sure you rotated the trays. Bake for another 5 minutes or until puffed, golden brown and set. They will still look slightly wet but as they sit they will continue to cook. Be sure not to over bake them as they get very dry and crumbly.
Let cool slightly in the tins and then carefully remove and let cool fully on a cooling rack.
Makes 24 muffins
Recipe Courtesy of Megan Mitchell
©2020 Megan Mitchell