1 cup sugar
4 tablespoons Canola oil
1 cups sou cream
2 cups gluten-free flour
1 tablespoon baking powder
½ teaspoon salt
1 cup frozen blueberries
1 teaspoon pure vanilla extract
Preheat oven to 350 degrees. Place liners in a muffin pan.
In a separate bowl mix together the flour, baking powder and salt. Mix blueberries with 1 tablespoon of flour. Add the berries and flour plus almonds to batter and mix to combine. Add in the liquid mixture and mix just until combined. Do not overmix!
Note that this is a thick batter. Divide the batter evenly between the twelve muffin cups. Bake approximately 25-30 minutes or until toothpick inserted into center comes out clean.