Blueberry muffins are one of life’s little pleasures. And if you make big muffins, they are big pleasures. Either way, when I found out that I have the dreaded wheat/gluten allergy, I was sad to think about a life with no muffins. Alas, here is a recipe that pretty much solves the problem. These suckers are pretty damn good and I can safely say that the recipe is easy as can be!
To start, combine all of your dry ingredients, sugar too, in a mixing bowl or the bowl of your electric mixer. Then, in a separate bowl, combine all of the wet ingredients and slowly add the wet ingredients to the dry while the mixer is on a low setting. Then, turn up the mixer and mix until there are no lumps and the batter is smooth. Keep in mind that GF batters are normally a bit thicker than most muffin batters, so don't be afraid if yours is thick enough to mortar walls with. Once you have mixed everything thoroughly, add the zest and blueberries.
In a muffin pan, place 12 liners in the little holes and using an ice cream scoop, fill the muffin liners about 3/4 of the way full. If you like, you can dip your fingers in water and smooth the tops so that they bake perfectly round. If you like that rustic look, just leave 'em the way they are. I like to sprinkle a little brown sugar on the tops of my muffins before I bake them. That is totally optional.
Bake at 350F for about 20 minutes and then stab a middle muffin with a toothpick to make sure they are done. If needed, pop them back in for a few minutes.