For a sweet fix in the midst of our weekend projects, I used up the fresh blueberries I had on hand to make muffins. I came across a recipe that was vegan and gluten free (We’ve also tried her belgium waffles, they’re so yummy!) I switched up a few things, like substituting Bob’s Red Mill Gluten Free All Purpose Flour for the flour blend, and organic brown sugar instead of white sugar. I also sprinkled a little brown sugar on top before I stuck them in the oven, as well as the last 2 minutes they were baking.
Covering the blueberries (fresh or frozen) in 1 T of the flour blend was a great tip in the recipe, preventing any juice and color from entering the batter.
I used mini loaf pans, which are great for a brunch and for gifting. 
They turned so delicious! This will definitely be a brunch staple for upcoming weekends.
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