Gluten Free Blueberry Muffins with Lemon Zest

Name: Gluten Free Blueberry Muffins with Lemon Zest
Ingredients: 10 tablespoons unsalted, soft butter; 1 cup white sugar; 2 large eggs; 2 teaspoons lemon zest; 1 cup sweet white sorghum flour; 1 cup white rice flour; 1 cup tapioca flour; 1 ½ teaspoons baking powder (or ½ teaspoon cream of tartar, ½ teaspoon baking soda, ½ teaspoon cornstarch); ½ teaspoon baking soda (if combining above, add another ½ teaspoon to mix); ½ teaspoon salt; 1 ½ cups plain yogurt; 1 cup blueberries (frozen are fine); 2 tablespoons raw sugar

Gluten Free Blueberry Muffins with Lemon Zest was pinched from <a href="http://glutenfreegirl.com/2007/01/the-sweetness-of-domesticity/" target="_blank">glutenfreegirl.com.</a>

INGREDIENTS

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10 tablespoons unsalted, soft butter

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1 cup white sugar

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2 large eggs

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2 teaspoons lemon zest

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1 cup sweet white sorghum flour

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1 cup white rice flour

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1 cup tapioca flour

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1 ½ teaspoons baking powder (or ½ teaspoon cream of tartar, ½ teaspoon baking soda, ½ teaspoon cornstarch)

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½ teaspoon baking soda (if combining above, add another ½ teaspoon to mix)

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½ teaspoon salt

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1 ½ cups plain yogurt

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1 cup blueberries (frozen are fine)

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2 tablespoons raw sugar

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