Gluten-Free Lemon And Blueberry Muffins - cooking recipe

Ingredients

2 cups gluten-free self-rising flour
1 cup blueberries, plus additional, to serve
1/2 cup granulated sugar
1 cup sour cream
8 tbsp (1 stick) butter, melted
1 None egg, lightly beaten
1 None lemon, peel finely grated and 2 tbsp juice
None None FOR THE TOPPING
1 cup powdered sugar, sifted
1/2 cup sour cream
1 tsp lemon juice

Preparation

Preheat the oven to 350\u00b0F. Line a 12-cup muffin pan with paper liners. Sift flour into a large bowl. Stir in blueberries and sugar.
Whisk sour cream, butter, egg, and lemon peel and juice in a medium bowl. Stir into flour mixture until just combined. Spoon into prepared muffin pan, filling each cup 2/3 full.
Bake for 15-20 mins, until toothpick inserted into center comes out clean. Cool in pan 5 mins. Remove from pan; cool completely on wire rack.
For the topping, mix powdered sugar, sour cream and lemon juice in a bowl until smooth. Drizzle over muffins. Sprinkle with additional berries to serve.