Gluten Free Blueberry Muffins Recipe

Preheat your oven to 375°F. Lightly butter or grease a 12-cup muffin pan, or line it with paper liners. In a medium bowl, stir together the flour, sugar, baking powder, xanthan gum, and salt until they're well blended.

In a large bowl, whisk together the melted butter, milk, eggs, lemon zest, and vanilla extract until fully combined.

Pour the wet mixture into the dry ingredients, stirring just until the flour is partially moistened. The batter will be quite thick. Gently fold in the blueberries until they are evenly distributed; be careful not to overmix, which can make gluten-free muffins tough. Divide the batter evenly among the muffin cups, filling each about three-fourths full.