Gluten Free Blueberry Muffins

Preheat oven to 375°. Line muffin tins with paper liners and set aside.

In a large mixing bowl, whisk together melted butter, 1 cup sugar, maple syrup, and 2 eggs until smooth.

In a separate smaller mixing bowl, sift together 1 teaspoon salt, baking powder, baking soda, xanthan gum, coconut flour, brown rice flour, sorghum flour, arrowroot starch, and potato starch.

Add half of dry ingredients to melted butter mixture and mix until smooth. Add milk and stir until incorporated. Add remaining dry mixture to wet and stir until ingredients are evenly distributed. Fold in blueberries. Allow to sit for 5 minutes.

Make filling by mixing together cream cheese, 2 tablespoons sugar, vanilla, dash of salt, and half an egg until smooth.

To make muffins, fill tins ¼ way full with muffin batter. Add about 2 teaspoons of filling on top. Add remaining batter to fill muffin tins to ⅔ way full. Bake muffins at 375° for 22-25 minutes or until tops are golden brown and spring back at touch of a finger. Remove muffins from tins quickly and gently and allow to cool on cooling rack.

Serve warm and store in loosely closed container for 3 days at room temperature or for up to three months tightly sealed in freezer.