Gluten Free Blueberry Streusel Muffins

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1. 1Step 1: In a large bowl, whisk together the gluten free flour blend, light brown sugar and xanthan gum.
2. 2Step 2: Add the cubed cold butter and rub it into the dry ingredients with your fingertips until you get a crumbly mixture that forms clumps when you press it together. You want a mixture of small crumbs and larger pea-sized pieces.
3. 3Step 3: Set aside until needed.
4. 4Step 4: Adjust the oven rack to the middle position, pre-heat the oven to 375ºF (190ºC) and line 10 holes of a 12-hole muffin pan with paper liners.
5. 5Step 5: Add the sugar and lemon zest to a large bowl, and use your fingertips to rub the zest into the sugar.
6. 6Step 6: Add the melted butter, yoghurt, eggs and vanilla, and mix well until combined.
7. 7Step 7: In a separate large bowl, whisk together the gluten free flour blend, baking powder, baking soda, xanthan gum and salt.
8. 8Step 8: Add the blueberries directly to the dry ingredients, and mix well with a rubber spatula or a wooden spoon until all the blueberries are coated in flour.
9. 9Step 9: Add the wet ingredients to the dry, and use a rubber spatula or a wooden spoon to mix everything together into a fairly thick batter. Make sure that there are no flour clumps and that the blueberries are evenly distributed throughout the batter.
10. 10Step 10: Use an ice cream/cookie scoop or a spoon to divide the batter evenly between the 10 muffin liners, filling each to the brim.
11. 11Step 11: Sprinkle the top of each muffin generously with the streusel topping – you shouldn't have any streusel left over at the end.
12. 12Step 12: Bake at 375ºF (190ºC) for about 26-28 minutes or until the muffins are well risen, golden brown on top and an inserted toothpick or cake tester comes out clean.
13. 13Step 13: Allow the muffins to cool in the muffin pan for about 5-10 minutes, then transfer them out of the pan and onto a wire rack to cool. Serve warm or at room temperature.
14. 14Step 14: The gluten free blueberry streusel muffins keep well in a lightly covered container in a cool dry place for about 2-3 days.