This recipe is for a total yield of about
16 large or 24 medium-size muffins.
Preheat oven to 350°F.
Blend 4 cups (556 grams) MANINIS Gluten Free Multiuso Multipurpose Mix Multi-Purpose Flour, 1 tsp cinnamon, 1 tsp sea salt, 3 tsp baking powder. Using the mixer’s paddle attachment on the stir setting, blend 2 sticks of room temperature butter and 1-1/2 cups sugar until fully combined (3-5 minutes). Add 2 tsp vanilla and 4 large eggs, one at a time.
Add 1/2 of the dry ingredients, little by little, then turn off the mixer, add 1 cup milk and add remaining dry ingredients. Mix with a large spoon or rubber spatula. Gently fold in 2 cups of blueberries (or raspberries) and 1/2 tsp lemon zest.
Topping: Combine 2 Tbsp Multiuso, 5 Tbsp sugar, and 1/2 tsp cinnamon in a small bowl. Cut in 2 Tbsp butter with a fork or pastry blender until mixture resembles coarse crumbs.
Grease muffin pan with spray-on oil. Fill muffin tin and sprinkle with the topping. Bake in the center rack of the oven for 30 to 35 minutes, until done.