Gluten-Free Lemon Blueberry Streusel Muffins

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Prep Time: 10 minutes | Cook Time: 22 minutes | Total Time: 32 minutes

Ingredients:

• For the muffins:

  2 cups gluten-free flour

  2 and 1/2 tsp baking powder

  1/2 tsp salt

  3/4 cup granulated sugar

  1 tbsp lemon zest

  1/2 cup unsalted butter, melted

  2 large eggs, room temperature

  1 tsp vanilla extract

  1/3 cup buttermilk

  1/3 cup sour cream (sub Greek yogurt)

  2 tbsp fresh lemon juice

  2 cups fresh blueberries, fresh or frozen

• For the streusel:

  1/3 cup all-purpose flour

  2 tbsp light brown sugar

  1 tbsp granulated sugar

  1/2 tsp ground cinnamon

  2 tbsp unsalted butter, cold

Instructions (yields 6 large muffins):

• Preheat oven to 350˚F and grease a muffin tin with butter. Set aside.

• In a small bowl, combine the sugar and lemon zest and massage with your fingers to infuse the sugar and crystallize the zest. Set aside.

• In a separate bowl, mix flour, baking powder, and salt. Set aside.

• In a third bowl, whisk the butter and eggs together until well combined. Add the lemon sugar and whisk. Add the rest of the wet ingredients - vanilla extract, milk, sour cream, and lemon juice - and whisk.

• Add the dry ingredients to the wet ingredients and mix until just combined. Fold blueberries into the batter. Set aside.

• To make the streusel, add all streusel ingredients together in a small bowl and mix with your hands or a fork until it starts to clump together and resemble coarse crumbs.

• Spoon the batter into muffin cups and top with the streusel.

• Bake muffins in the oven for 20-22 minutes or until a toothpick inserted into the center of a muffin comes out clean.

• Let the muffins cool for 5-10 minutes before serving!

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