Gluten-Free Blueberry Muffins (Edit recipe)

Make the streusel

1. In a small bowl combine the flour, sugar, and lemon zest.
2. Cut in the butter using either a fork or you fingers until the flour mixture resembles course crumbs with some bigger chunks.
3. Place in the refrigerator while you make the muffin batter.

Make the muffin batter

1. Pre-heat oven to 370°F. Line a muffin pan with 6 muffin liners.
2. In a large bowl or using a stand mixer combine the butter and sugar. Beat until light and fluffy.
3. Mix in the yogurt and the egg.
4. Add in the lemon zest and vanilla.
5. In a small bowl combine the flour, baking powder, and pinch of salt.
6. Add the flour mixture to the butter/sugar/yogurt mixture and mix until just combined.
7. Add the blueberries to a small bowl and combine with 1 tsp of flour. Toss until the blueberries are lightly coated. Then gently stir the blueberries into the batter.
8. Scoop the batter into the muffin tin until each liner is full. Then sprinkle with the streusel topping.
9. Bake for 23-27 minutes or until tester inserted in the center comes out with only a few crumbs.
10. Let cool in muffin pan for 5 minutes then remove the muffins and place on a cooling rack to finish cooling.