GF whole grain Blueberry Muffins

 Adapted from ATK recipe book "How Can it Be Gluten Free" where they have lots of information about substitutions and about variations they tried to get to their final recipe.

• 12 oz (2 2/3 c) Whole-Grain GF flour blend (I like both ATK and artisan bread flour wg blends)
• 1 T baking powder
• 1/2 t baking soda
• 3/4 t salt
• 3/4 t ground cinnamon
• 1/4 t guar gum (leave this out if the blend already has xanthum gum or psyllium husk)
• 1/4 C monkfruit sweetener 
• 1/4 C maple syrup (original said 1 C granulated sugar which is way too sweet for me) 
• 2-4 T brown sugar (just enough to help with browning)
• 10 T butter, melted and cooled OR I prefer 1/2 cup oil
• 1/2 C plain whole milk yogurt (I used blueberry soymilk "Silk" yogurt one time, Chobani good)
• 1/3 C heavy cream 
• 3 large eggs
• 1 1/2 t vanilla
• 7.5 oz (1 1/2 cup) blueberries or serviceberries (choc chips are also good)
• nuts (I like walnuts and if they're grated finely enough, Emily likes them too)
• 2 T turbinado sugar, optional

1. Combine dry then add wet ingredients, then berries and walnuts. Cover and rest for 30 minutes (very important with whole grain flours).

2. Grease muffin tins (makes c. 18-22) and put batter in tins. Sprinkle turbinado sugar over top if desired. Bake at 375 (mine needs to be 365) for 18-22 minutes, rotating pans halfway through. 

3. Cool for a few minutes in pan then 10 minutes on wire rack.