Blueberry Mini Muffins

Preheat the oven to 400°F.

Grease the cups of a 24-cup mini muffin tin with butter or nonstick cooking spray. Place paper liners in the greased cups.

Melt 1/2 cup butter.

In a medium bowl, mix together 2 cups flour, 1 tsp xanthan gum, 1 1/2 tsp baking powder, and 1 cup sugar. Add the melted butter and stir to form a crumbled mixture. Set aside 1/2 cup of the mixture for the topping.

In a separate bowl, mix together 1/2 cup half-and-half, 2 eggs, and 1/2 tsp vanilla.

Add to the crumbled mixture, stirring just until moist to make a batter.

Fold 1 cup blueberries into the batter.

Scoop the batter into the prepared muffin cups. A cookie scoop works well to transfer the batter. Sprinkle the tops of the muffins with the reserved crumble mixture.

Bake for 12-15 minutes, until the muffins spring back when lightly pressed and a toothpick comes out clean. The muffins should be slightly golden brown on top.

Let the muffins cool in the tin for 5 minutes, then remove and serve.