1/2 stick unsalted butter (4 tablespoons), melted and cooled 1/4 cup vegetable oil 1 cup packed brown sugar 1/2 cup whole milk 1 large egg 1-1/2 cups gf flour 1-1/2 teaspoons baking powder 1/2 teaspoon baking soda 1 teaspoon ground cinnamon 1/2 teaspoon salt 1-1/2 cups blueberries
Place the oven rack in the center position and pre-heat the oven to 400°F. Place liners in muffin cups.
Whisk together the melted butter, vegetable oil, brown sugar, milk and egg in a medium bowl until combined.
In a separate bowl, whisk together the gf flour, baking powder, baking soda, cinnamon, and salt until combined. Add the milk mixture to the dry ingredients and stir until just combined. Fold in the blueberries gently.
Divide the batter among the muffin cups and bake until golden brown and a toothpick inserted into the center comes out clean, about 25-30 minutes. Cool on a wire rack.
We used the Gluten Free Pantry’s French Bread & Pizza mix for the gf flour in this recipe (www.glutenfree.com).