Preheat oven to 350°F and grease or line the muffin tin with paper liners. In a medium bowl whisk together flour, sugar, baking powder and salt until combined.
Add eggs, half and half, vanilla, and melted butter to the dry ingredients. Mix everything together with a rubber spatula until all ingredients are just combined. Be careful not to over-mix.
In a separate small bowl, dust the blueberries with 1 1/2 tablespoons of flour, mixing until completely coated. Fold the blueberries gently into the muffin batter.
Spoon the batter into the muffin liners, filling each one all the way to the top. For the topping, mix together sugar and cinnamon. Sprinkle evenly over each muffin.
Bake muffins for 20-25 minutes, or until golden brown on top and a toothpick comes out clean.
Notes
Click on the time in the instructions to start a timer!StorageRefrigerate leftover muffins in an airtight container for 4-5 days. Add a paper towel on the bottom of the container to help prevent any moisture from building up.Freeze blueberry muffins in a freezer-safe container for 3-4 months. I usually wrap the container in an extra layer of tinfoil or plastic wrap to prevent freezer burn. Cooking Tips
Use an ice cream scoop to help transfer the muffin batter into the cups. This is easier, faster, and helps measure the batter evenly.
Be careful not to over-mix your batter! This creates dense muffins. Mix everything together, but only until it's just mixed together. It helps to use a rubber spatula for this recipe instead of a stand mixer or electric hand mixer.
Dusting the blueberries with a small amount of gluten free flour helps keep the blueberries from sinking to the bottom of the muffin, so don't skip this step.
Fill the muffin cups up all the way to the top to get a really nice rise and large muffin top.