Gluten-Free Blueberry Muffins

1. Preheat oven to 350 degrees. Coat muffin tin with nonstick spray. 
2. In a large bowl, mix together melted butter, maple syrup, vanilla, almond milk, yogurt and egg until smooth. In a separate bowl add together flours, baking soda, baking powder. 
3. Slowly add dry mixture to batter until well combined. Next, fold the blueberries into the batter (don’t over mix).
4. Pour the batter into the muffin tins, I poured them into 10 of the 12 cups so that the muffins would be bigger.
5. Bake for about 25-30 minutes or until a toothpick inserted into the center comes out clean.