Ingredients

• 1 cup Gluten Free 1-to-1 Baking Flour
• 2 tsp Baking Powder (for gluten allergies check that it's a gluten-free formula)
• 1/4 tsp Salt
• 1/4 cup Butter
• 3/4 cup Sugar plus a tablespoon or so to sprinkle on top
• 2 tsp finely grated lemon zest (one lemon is plenty for this much)
• 1 Egg
• 1/4 cup Buttermilk *
• 3/4 - 1 cup Blueberries fresh or frozen

Instructions

1. Preheat your oven to 375°F. Grease a muffin tin or use paper baking cups. This recipe makes 8 muffins.
2. If you don't have buttermilk, not to worry! You can prepare some, but it should rest for 10 minutes before beginning your recipe. Measure ¾ tsp. of lemon juice into a ¼ c. measuring cup, and fill it up the rest of the way with milk or cream. Stir gently and allow it to rest. It may curdle - and that's perfectly fine. You can double this if you're planning to double your recipe.
3. Sift your flour and baking powder together in a small bowl and set aside.
4. Cream together butter, sugar, egg, salt, lemon zest, and milk. Stir the flour into the milk mixture. Finally, fold the blueberries into the batter gently.
5. Pour into baking cups and bake for 28-32 minutes (remember, altitude and weather pressure can affect cook times).