Ingredients:

  • 2 ½ cups (350g) High-quality Gluten-Free All-Purpose Flour Blend (with Xanthan Gum)
  • 1 tablespoon Baking Powder
  • ½ teaspoon Baking Soda
  • ½ teaspoon Fine Sea Salt
  • ¾ cup (150g) Granulated White Sugar
  • ½ cup (115g) Unsalted Butter, melted and cooled
  • 2 Large Eggs, room temperature
  • 1 cup (240g) Full-fat Sour Cream
  • 2 teaspoons Pure Vanilla Extract
  • 1 tablespoon Fresh Lemon Zest
  • 1 ½ cups (225g) Fresh Blueberries
  • 1 tablespoon Extra Gluten-Free Flour
  • 2 tablespoons Demerara sugar

Instructions:

  1. In a medium bowl, whisk together the gluten-free flour blend, baking powder, baking soda, and sea salt until well combined.
  2. In a separate large bowl, whisk the melted butter and granulated sugar. Add the eggs, sour cream, vanilla extract, and lemon zest, whisking until the emulsion is smooth.
  3. Gently fold the dry ingredients into the wet ingredients using a silicone spatula until just combined. Do not over-mix.
  4. Toss the blueberries with one tablespoon of extra gluten-free flour to coat. Gently fold the berries into the batter.
  5. Cover the batter with a kitchen towel and let it rest at room temperature for 20 minutes to hydrate the rice flour. Meanwhile, preheat the oven to 425°F (218°C).
  6. Line a 12-cup muffin tin with paper liners. Scoop the batter to the very top of each cup and sprinkle with demerara sugar.
  7. Bake at 425°F for 5 minutes. Without opening the door, reduce the heat to 375°F (190°C) and bake for 13–15 more minutes until the tops are golden and a toothpick comes out clean.