This recipe creates the blueberry muffins we associate with happy memories, giving them a gluten-free update. Greek yogurt keeps this batter moist, while lemon brightens the berry flavor for a breakfast item that can be enjoyed any time of the day.
* For the gluten-free all-purpose mix, blend the following:
11 oz brown rice flour
1.25 oz cornstarch
0.5 oz tapioca flour
1 tsp xanthan gum
Sift the flour mix and blend with the salt and baking soda in a bowl. Set this mix aside. Beat together the butter, eggs, brown sugar, and granulated sugar in a separate bowl until they are light and creamy. Add in the lemon zest, lemon juice, vanilla, and almond extract, along with the Greek yogurt. Gently fold in the dry ingredients, making sure not to over-mix. Toss your blueberries in a pinch of the flour mixture, and then gently fold them into the batter.
Preheat the oven to 350 degrees.
In a large bowl, mix together the gluten-free mix, salt, brown sugar, granulated sugar, butter, almond extract, and Demerara crystals. Place a heaping spoonful of this mixture directly on top of each muffin, and press it down just a tiny bit so that the topping is lodged in the batter. Bake the muffins in a 350-degree oven for 15-20 minutes until they are slightly golden and the topping is nice and crisp.