Ingredients

• 2 cup gluten-free all-purpose flour blend
• 1.5 teaspoon baking powder
• 0.5 teaspoon baking soda
• 0.5 teaspoon salt
• 0.5 cup unsalted butter, softened
• 0.75 cup granulated sugar
• 2 eggs, large
• 0.5 cup plain Greek yogurt
• 0.25 cup whole milk
• 2 lemon zest, zested
• 2 tablespoon fresh lemon juice
• 1 teaspoon vanilla extract
• 1.5 cup fresh blueberries
• 1 tablespoon gluten-free all-purpose flour blend
• 1 tablespoon coarse sugar

Steps

1. Preheat oven to 400°F. Line a 12-cup muffin tin with paper muffin liners.
2. In a medium bowl, whisk together gluten-free flour blend, baking powder, baking soda, and salt. Set aside.
3. Zest the lemons and squeeze them to get 2 tablespoons of juice. Set aside.
4. In a large bowl, cream together softened butter and granulated sugar until light and fluffy, about 2 minutes using an electric mixer on medium speed.
5. Add eggs one at a time, beating well after each addition, about 30 seconds per egg.
6. Mix in Greek yogurt, whole milk, lemon zest, lemon juice, and vanilla extract until just combined.
7. Add the dry ingredient mixture to the wet ingredients and fold together gently with a spatula until just combined. Do not overmix; some small lumps are okay.
8. Toss the fresh blueberries in 1 tablespoon of gluten-free flour blend in a small bowl to coat lightly. This prevents them from sinking.
9. Gently fold the coated blueberries into the batter.
10. Divide the batter evenly among the 12 lined muffin cups, filling each about two-thirds full.
11. Sprinkle the tops of each muffin with a pinch of coarse sugar.
12. Bake for 20 to 22 minutes until a toothpick inserted into the center of a muffin comes out with just a few moist crumbs. The tops should be golden brown.
13. Remove from oven and allow muffins to cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.