Preheat your oven to 375°F and line a muffin tin with parchment paper or muffin liners.

Brown the butter on the stovetop, then let it cool for 5-10 minutes before using.

In a large mixing bowl, combine the brown butter and sugar until well combined. Add the eggs and whisk for about 30 seconds until fully incorporated.

Mix in the vanilla extract and cinnamon.

Add the Greek yogurt and almond milk, then set aside.

In a separate bowl, combine the gluten-free flour, baking powder, and salt. Add the dry ingredients to the wet mixture and mix until almost combined.

Toss the fresh blueberries with 2 tbsp of gluten-free flour, then gently fold them into the batter. The batter will be thick.

Scoop the batter into the muffin liners, filling them about 3/4 of the way. Sprinkle 2 tsp of sugar evenly over the muffins.

Bake for 35-40 minutes or until the tops are golden brown and a toothpick inserted into the center comes out clean.