Gluten Free All Purpose Flour Mix: ( I mix two batches of this and store in a airtight container for use at anytime)
11 ounces brown rice flour, approximately 2 cups
1¼ ounces cornstarch, approximately ¼ cup
½-ounce tapioca flour, approximately 2 tablespoons
1 teaspoon xanthan gum
Instructions
Sift and place the flour mix along with the salt and baking soda in a separate bowl. Set aside.
Beat together the butter, eggs and sugar until light and creamy. Add in the lemon zest, lemon juice, vanilla and almond extract along with the Greek Yogurt. Gently fold in the dry ingredients- being sure not to over-mix. Toss your blueberries with a pinch of the flour mixture and then gently fold them into the batter.
Mix together your topping and place a heaping spoonful directly on top of each muffin- pressing down just a tiny bit. Bake in a 350 degree oven for 15-20 minutes until slightly golden and the topping is nice and crisp.
Recipe by Kitchen Belleicious at https://kitchenbelleicious.com/2013/04/08/gluten-free-lemon-blueberry-muffins/