Corn flour and a gluten-free blend anchor these muffins, sweetened with maple crystals and maple syrup, studded generously with blueberries, and baked hot at 400 degrees for a golden, tender crumb.
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Pre-heat oven to 400°F. Grease muffin pan with butter.
In medium bowl, combine dry ingredients.
In separate small bowl, combine wet ingredients: butter, milk, maple syrup, and eggs.
Mix wet ingredients into dry ingredients. Add blueberries. Mix carefully to incorporate.
Using standard ice cream scoop, fill muffin tins 3/4 full.
15-18 minutes . Best served warm.
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