Gluten Free Blueberry Muffins

Ingredients

• 2 large eggs (at room temperature)
• ⅔ cup white sugar
• ⅓ packed cup brown sugar
• 1 stick unsalted butter (8 tablespoons, melted but not hot)
• ½ cup whole plain yogurt
• ⅓ cup whole milk
• 2 teaspoons vanilla extract
• 1 teaspoon lemon zest
• 2 cups gluten-free flour blend (see Notes)
• 2 teaspoons baking powder
• ¼ teaspoon baking soda
• ¼ teaspoon salt
• 1 ½ cup fresh blueberries (see Notes)
• 1 packed tablespoon brown sugar
• 1 tablespoon white sugar

Steps

1. 1

   Preheat oven to 375° Fahrenheit. Line each cavity of muffin pan with paper baking cups and set pan aside. Note: if not using liners, grease pan well with butter. Be sure to grease sides and curves of pan cavities.

2. 2

   Crack both eggs into large bowl, then add white sugar and brown sugar. Mix well until ingredients are thoroughly incorporated.

3. 3

   Carefully add melted butter to egg and sugar mixture and stir well to fully combine. Once combined, stir in yogurt, milk, vanilla extract, and lemon zest, mixing until combined.

4. 4

   Add flour, baking powder, baking soda, and salt to sifter or strainer and sift dry ingredients into bowl to eliminate any clumps. Once all dry ingredients have been added, stir mixture well to thoroughly incorporate all ingredients.

5. 5

   Add fresh blueberries to muffin batter and use silicone or rubber spatula to gently fold berries in, being careful not to crush or smush berries. Set aside.

6. 6

   In small bowl, mix together 1 tablespoon brown sugar and 1 tablespoon white sugar until well-blended. Set aside.

7. 7

   Use cookie scoop or ice cream scoop to portion muffin batter into lined or greased muffin pan, filling each cavity evenly. Once batter is divided, sprinkle sugar mixture over tops of muffin batter as desired.

8. 8

   Place muffin pan in preheated oven. Bake approximately 25 minutes, checking doneness at 22-minute mark and then every minute after until toothpick inserted in center of muffins comes out cleanly or with very few crumbs.

9. 9

   Remove muffin pan from oven. Carefully transfer muffins to wire cooling rack and let cool completely, then serve as desired.