½cdairy free butterroom temperature for 20 minutes
1¼cgranulated sugar
2largeeggsroom temperature
1teaspoonvanilla extract
1teaspoonfresh lemon juice
1teaspoonlemon zest
½cdairy free sour cream
2cgluten free all-purpose flourspoon and level method
1teaspoonxanthan gum omit if your gf all-purpose blend contains this or guar gum
1½teaspoonkosher salt
2teaspoonbaking powder
2cfresh or frozen blueberriesplus more for topping muffins just before baking
Instructions
Preheat the oven to 375°F. Line muffin tin with nonstick spray or cupcake liners.
In a stand mixer with the paddle attachment or a large bowl with a hand mixer, cream the butter.
Add in the sugar and then the eggs one at a time.
Next add in the vanilla extract, lemon juice, lemon extract, and sour cream. Mix until combined.
Using the spoon and level method, add in the gluten free flour, xanthan gum if needed, salt, and baking powder. Blend, but do not over mix the thick batter.
Then gently fold the blueberries into the muffin batter.
Line and fill a 24 cavity mini muffin tin, 12 cavity standard size tin, or 6 cavity jumbo tin with cupcake liners.
These muffins will rise, so allow ⅓ space for batter to rise in cupcake liner.
Add 2-3 additional blueberries to the top of the muffin batter.
Transfer to the oven and bake for 33-35 minutes for jumbo size, 25-30 minutes for traditional size, 16-18 minutes for mini muffins. These times are approximate and dependent on bakeware and oven temperature.
Remove muffins from the oven when an inserted toothpick comes out clean and the muffins are lightly golden.
Allow to cool and store in an airtight container on the counter for up to 3 days for the best flavor.
Notes
If using frozen blueberries-- allow to thaw and remove any excess liquid before adding to the muffin batter.