Preheat your oven to 350 degrees. This recipe makes 12 muffins, but for them to rise properly I like to use two muffin pans lined with 6 muffin liners each.

In a large mixing bowl whisk together the gluten free flour, baking powder, salt and baking soda. Set aside.

In the bowl of your stand mixer add the melted butter and granulated sugar. Mix to combine. Add the yogurt, milk, eggs, lemon juice, lemon zest and vanilla extract. Blend until combined.

Add the dry ingredients to the wet ingredients and blend just until combined. Remove the bowl from your stand mixer and using a spatula stir the blueberries into the muffin batter.

Evenly divide the batter between the 12 muffin liners.

Bake at 350 degrees for 25-30 minutes. The muffins will be lightly browned and a toothpick inserted in the center will come out clean when the muffins are done.

Let the muffins cool completely before storing them in an airtight container.