(Very) Easy Gluten Free Blueberry Muffins

Good GF muffins are hard to find... they're usually too dry ... too mushy ... tasting too much like cardboard ... you get the picture.  I'm a busy mama with very little time to bake butI whipped these up in about 20 minutes! They are delicious and taste like blueberry pound cake (it's probably all the oil and sugar)- but hey, even the non-GF'ers in the house loved them!

Instead of messin around with all of the different flours, tapioca starch and xantham gum, I used "Gluten Free Pantry" brand (by Glutino) boxed 'all-purpose flour.' Easy breezy!

Recipe (adapted/modified from Glutino's recipe):
2 cups of the all-purpose flour --> this is basically the whole bag, since the box came in 16 oz serving
3 eggs (organic!!)
2 cups of sugar (also organic!!) (NOTE: this is a lot of sugar.  You could cut it to 1 & 1/2 cups for less-cake-like muffins)
1 cup of veggie oil 
2 tablespoons of melted butter (or use Earth balance vegan spread)
1/4 cup of milk (I used Almond Breeze!)
small splash of vanilla extract
dash of cinnamon powder
1 pint of fresh blueberries (fresh and organic when possible!) --> frozen blueberries will leave the batter purple

Directions:
Combine wet ingredients.
Add flour
Mix
Add cinnamon
Fold in blueberries

Bake 350(f) for 30-35 minutes - or until the toothpick comes out clean ;)
Makes 12 muffins