These bakery-style Lemon Blueberry Muffins are made with gluten-free flour and are bursting with blueberry goodness and finished with a sugar-coated crackly top! Perfect with a good cup of coffee in the morning!
3. Place a large sieve over the mixing bowl and add the flour, baking powder, baking soda and salt. Use a spoon to mix the dry ingredients through the sieve into the wet ingredients below. Or mix all the dry ingredients in a separate medium bowl and add to the wet ingredients. Mix until just combined.
6. Bake for 5 minutes at 425F. Keep the muffins in the oven and reduce the temperature to 350F and continue baking for another 25 minutes or until a toothpick inserted into the centre of a muffin comes out clean. Remove from the oven and let cool for 5 minutes. Serve warm or at room temperature.