• Preheat the oven to 400F

Streusel Topping

• In a bowl, melt butter.
  30 grams Butter - melted
• Stir in sugar and flour until it has all come together. Set aside
  66 grams Bob’s Red Mill 1-1 Gluten Free Flour or Adent Mills Gluten Free Flour, 55 grams Sugar

Muffins

• Melt butter and set aside to slightly cool.
  113 grams Butter - melted
• In a large bowl, add in sugar and lemon zest. Rub the sugar with the lemon zest together until aromatic.
  200 grams Sugar, 5 grams lemon zest
• Add in melted butter to the bowl. Whisk everything together.
• Add in eggs and whisk until fluffy,
  2 Eggs
• Add all of the dry ingredients into the bowl and stir to combine slightly.
  333 grams Bob’s Red Mill 1-1 Gluten Free Flour or Adent Mills Gluten Free Flour, 4 grams Baking Powder, 6 grams Baking Soda, 2 grams salt
• Mix in lemon juice, vanilla and buttermilk until just combined.
  45 grams Lemon - Juiced, 200 grams Buttermilk, 3 grams vanilla
• Gently stir in blueberries.
  285 grams Blueberries
• Prepare a muffin container with muffin liners. Using a large ice cream scoop or spoon, fill each of the muffin liners almost to the top.
• Take the streusel and sprinkle it on top of the muffins and slightly push it into the batter so it does not fall off.
• Bake for 20 mins until golden brown.
• Leave in the muffin container until warm. Transfer to a wire rack to continue to cool fully.