Combine the dry ingredients in a large bowl. Whisk together until well mixed.
1 C + 2 tablespoon Gluten Free 1-to-1 Flour Blend, 1 ¼ teaspoon Baking Powder, ¼ teaspoon Salt, ½ Cup Sugar, 2 teaspoon Lemon Zest
In a second smaller bowl, crack the egg and whisk until it's frothy like soap bubbles.
1 Egg
Add the oil, milk and lemon juice to the egg. Whisk together until evenly mixed.
3 Tablespoon Olive Oil, 6 Tablespoon Non Dairy Milk, 2 Tablespoon Lemon Juice
Add the wet ingredients to the dry. Fold together about 10 times with a spatula. Then add the blueberries, reserving a small amount for the top of the muffins. Fold another 5 strokes.
¾ Cup Fresh Blueberries
Divide the batter into 6 lined muffin cups. The cups should be almost filled to the top. Sprinkle with the remaining blueberries and top with the lemon streusel.
Let the batter rest while you preheat the oven to 375 degrees.
Bake in preheated oven for 28 minutes or until muffin tops spring back when gently poked.
Remove from oven and cool for 10 minutes in the muffin pan, then remove from pan and serve.
Notes
Zest one whole lemon. Measure out the ½ teaspoon of zest for the streusel topping and use all of the remaining zest in the muffin batter.Storage: Store any leftover muffins in an airtight container in the refrigerator for 3-4 days.