Gluten-Free Lemon Blueberry Muffins

These zesty gluten-free lemon blueberry muffins are quick to bake and perfect for sharing with friends or grabbing as a snack.

Ingredients

• 1 1/2 cups gluten-free flour blend

• 1/2 cup sugar

• 2 tsp baking powder

• 1/2 tsp salt

• 2 eggs

• 1/2 cup milk (dairy or non-dairy)

• 1/4 cup vegetable oil

• 1 tsp vanilla extract

• Zest of 1 lemon

• 1 cup fresh or frozen blueberries

Instructions

1. Preheat oven to 350°F (175°C). Line a muffin tin with paper liners.

2. In a large bowl, whisk together flour, sugar, baking powder, and salt.

3. In another bowl, combine eggs, milk, oil, vanilla, and lemon zest.

4. Pour wet ingredients into dry and mix until just combined. Gently fold in blueberries.

5. Divide batter among liners. Bake for 18-22 minutes or until golden brown. Let cool before serving.