Gluten-Free Blueberry Muffins

From glutenfreegirl.com

• 2 cups GF flour mix
• ½ cup sugar
• 1 tablespoon baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• 1 cup milk
• ½ cup oil
• 2 eggs
• 1 cup blueberries
• Sanding sugar, for garnish 

Whisk together all dry ingredients.  Make a well in the center of the dry ingredients and add the milk, oil and eggs.  Whisk to combine.  Fold in the blueberries.

Preheat you oven to 425˚F.

Fill liners 2/3 of the way full.  Top each muffin with a generous sprinkle of sanding sugar.  Bake the muffins at 425˚F for 5 minutes then reduce to 350˚F or 15-18 minutes. 

Cool for 5 minutes.  Turn out pan, cool on a rack.