- 1 cup sugar
- 2 1/2cups all purpose flour, gluten free
- 2 1/2 t. baking powder
- 1 t. salt
- 2 eggs
- 8 T. butter, melted
- 1 cup buttermilk
- 1 1/2 t vanilla extract
- 2 cups blueberries(I like wild, frozen)
- 1/3 cup sugar
- 1 1/2 t lemon zest, chopped fine
In the bowl of a mixer, combine sugar, flour, baking powder, and salt. Mix on low to combine.
Add eggs, butter, buttermilk, and vanilla. Mix well.
Stir in blueberries. Pour into greased muffin tins. Combine sugar and zest. Sprinkle on each mufffin.
Bake at 375 for approximately 17 minutes, or until light golden brown.