Gluten-free Blueberry Muffins

Directions

1. 1
   Preheat the oven to 400° F (205 °C). Line a muffin pan with 12 liners.
2. 2
   In a small mixing bowl, mix together the flour, sugar, baking powder, and salt until combined.
3. 3
   In a large mixing bowl, beat together the eggs, milk, oil, lemon extract and zest.
4. 4
   Add the dry mix to the wet and stir just until combined.
5. 5
   Fold in the blueberries.
6. 6
   Scoop the batter into the prepared muffin tin and fill each muffin cup about 3/4 full. Top with 1 teaspoon raw sugar per muffin.
7. 7
   Bake for 18 minutes or until a toothpick inserted in the middle comes out clean.
8. 8
   Let cool in the pan and them remove to a wire rack to cool completely.
9. 9
   Store in an airtight container at room temperature for 3 days, refrigerate for 5 days or freeze for 2 months.