Gluten-Free Lemon And Blueberry Muffins

• 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

1. Preheat the oven to 350u0b0F. Line a 12-cup muffin pan with paper liners. Sift flour into a large bowl. Stir in blueberries and sugar.
2. 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.
3. 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.
4. 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.

flour, blueberries, granulated sugar, sour cream, butter, egg, lemon, topping, powdered sugar, sour cream, lemon juice

Taken from recipes-plus.com/api/v2.0/recipes/33644 (may not work)