Listen carefully to me! If there is any recipe that you should try it is this one! I am altering it just a bit from its original post which you can find here to make it more gluten free friendly :)
Invite Me Back Muffins
1/2 cup sugar
1/3 cup gluten free flour
1 1/2 tsp ground cinnamon
1/4 cup butter, melted
2 cups gluten free flour
2 tsp baking powder
1/2 tsp salt
1 stick unsalted butter (1/2 cup), softened
1 cup sugar
2/3 cup milk
2 cups fresh or frozen blueberries (if using frozen, do not defrost them first, but toss them in a few tsps of flour before stirring them into the mix in step 3)
Preheat the oven to 450 degrees. Spray a 12 cup muffin tin with cooking spray or line the cups with paper or foil liners; you can also use eight 5-oz ramekins, spritzed with cook spray, instead.
Make the crumble topping: In a medium bowl, using your fingers, mix all of the crumble ingredients until small clumps form. Put the mixture in the freezer to chill and firm up while you work on the batter.
Make the muffins: In a medium bowl, combine the flour, baking powder, and salt. In a large bowl, with a mixer on high speed, beat the butter and sugar until creamy. Add the eggs one at a time and beat on medium speed between additions until smooth. Add the flour mixture in 2 batch, alternating with the milk, beating on low speed between additions until just combined. Fold in the blueberries.
Spoon the batter into the prepared cups, filling all the way to the top. Sprinkle with the crumble topping (if using). Bake for 5 minutes. Reduce the oven temperature to 375 and bake for about 20 minutes longer (or more if in ramekins), until the muffins spring back when lightly touched with a finger. Set the pan on a rack and let cool for 15 minutes. Carefully remove the muffins from the pan, running the flat side of a knife gently around their sides to loosen them, if necessary.
Recipe from 100 Recipes Every Woman Should Know by Cindi Leive and the Editors of Glamour