Blueberry Muffins (Gluten and Dairy free)

Ingredients

• 1 1/2 cups gluten free flour (Bob's Red Mill one-to-one is my fave)
• 3/4 cups granulated sugar (I use half sugar, half stevia)
• 1/4 tsp sea salt
• 2 tsp baking powder
• 1/3 cup oil (melted coconut oil works great!)
• 1 egg
• 1/3 - 1/2 cup soy milk
• 1 1/2 tsp vanilla extract
• 6 to 8oz blueberries (fresh or frozen)

Preheat oven to 400 and lightly grease muffin pan. Whisk dry ingredients together in large mixing bowl. In a separate bowl, mix wet ingredients then add to dry mixture. Stir until just combined, then add blueberries. 
Fill muffin cups 3/4 full and top each with a sprinkle of real sugar (trust me, the little bit of REAL sugar on top makes these muffins absolutely perfect). Bake for 20 minutes or until toothpick inserted in center comes out clean. Cool for 10 minutes in the pan, remove and cool completely.