1 1/2cupfresh blueberriesplus 1/4 cup extra for topping (optional)
2 1/2cupBob's Red Mill 1:1 Gluten-Free Flour Blend
1/2cupunsalted buttermelted and slightly cooled
1cupmilk of choiceregular milk, buttermilk, or plant-based milk (i.e. cashewmilk or almondmilk)
Combine 1/3 cup sugar and lemon zest in a small bowl. Set aside.
Preheat oven to 425ºF. Line muffin pan with cupcake liners. Set aside.
Whisk together flour, baking powder and salt in a medium bowl. Set aside.
In a second medium bowl, whisk together the sugar and eggs for 30 seconds by hand until well combined. Add melted butter and continue to mix until combined well, then add milk and vanilla extract and continue to mix until all ingredients are well incorporated, about 30 seconds.
Add flour mixture to wet mixture and mix until well combined. Fold in blueberries until evenly coated.
Divide mixture evenly into a 15 cavity muffin baking pan, filling each muffin cup to the top. Sprinkle about 1 tsp of the sugar-lemon mixture on top of muffins. Discard leftover sugar. Place 2-3 blueberries into the top of each muffin (optional).
Place muffins in the preheated oven and bake for 16-18 minutes. Muffins are ready when a toothpick inserted into the center comes out dry. Allow muffins 10 minutes to cool in the pan before transferring them to a wire rack to continue cooling. Enjoy
This recipe has only been tested with Bob's Red Mill 1:1 Gluten-Free Flour Blend. Use the recommended flour blend for best results. To make this muffins dairy-free, use Earth Balance buttery sticks and dairy-free milk. I have tested this with cashewmilk and vegan butter and you can't tell much of a difference.