Gluten-Free Blueberry Muffins

INGREDIENTS
- ¾ cup gluten-free multi-purpose flour
- ⅓ cup sugar
- ¼ cup gluten-free Hi-maize Fiber
- ¼ teaspoon salt
- 1 teaspoon baking powder
- Pinch of nutmeg
- ½ teaspoon xanthan gum
- ¼ cup melted butter or vegetable oil
- 1 large egg
- ½ cup milk
- ½ teaspoon gluten-free vanilla extract
- ¾ cup fresh or frozen blueberries
- Cinnamon-sugar, for sprinkling on top

PREPARATION
1. Preheat the oven to 375°F. Grease a 6-cup muffin pan.
2. Stir together the dry ingredients and set aside.
3. Whisk together the melted butter or oil, egg, milk, and vanilla.
4. Using an electric mixer, slowly beat the milk mixture into the dry ingredients. Scrape the bottom and sides of the bowl and continue beating at medium speed until the batter thickens, about 30 seconds.
5. Stir in the berries.
6. Fill the muffin cups almost full. Sprinkle with cinnamon-sugar.
7. Bake the muffins for 20 to 25 minutes, until a cake tester inserted into the middle of a muffin comes out clean.
8. Remove from the oven, and after 5 minutes transfer to a rack to cool.

NOTES
For a dairy-free version of these muffins, substitute soy milk, almond milk, or rice milk for the milk called for in the recipe. Results may vary from the original.