Delicious Gluten-Free Blueberry Corn Muffins
All-purpose flour is replaced with rice flour and cornmeal in these delicious gluten-free blueberry muffins that the whole family will enjoy.

Preheat oven to 400 degrees F (200 degrees C).

Line 12 muffin cups with paper liners.

Stir milk and vinegar together in a small bowl; set aside to sour for 3 to 5 minutes.

Beat white sugar and butter together in a bowl using an electric mixer until creamy and smooth.

Add eggs egg yolk soured milk and lemon zest; beat until smooth scraping down sides of bowl as needed.

Mix rice flour cornmeal baking powder and salt in a bowl; slowly stir flour mixture into creamed butter mixture until just mixed.

Gently fold in blueberries.

Pour batter into the prepared muffin cups filling each about 3/4 full.

Sprinkle each muffin with raw sugar.