Delicious Gluten-Free Blueberry Corn Muffins

• 1 1/4 cups milk
• 1 tablespoon vinegar
• 3/4 cup white sugar
• 1/2 cup butter, softened
• 2 eggs
• 1 egg yolk
• 1 tablespoon freshly grated lemon zest (optional)
• 1 1/2 cups rice flour
• 1 cup cornmeal
• 4 teaspoons baking powder
• 1/2 teaspoon salt
• 1 cup blueberries
• 1 tablespoon raw sugar, or to taste (optional)

1. Preheat oven to 400 degrees F (200 degrees C). Line 12 muffin cups with paper liners.
2. Stir milk and vinegar together in a small bowl; set aside to sour for 3 to 5 minutes.
3. Beat white sugar and butter together in a bowl using an electric mixer until creamy and smooth. Add eggs, egg yolk, soured milk, and lemon zest; beat until smooth, scraping down sides of bowl as needed.
4. Mix rice flour, cornmeal, baking powder, and salt in a bowl; slowly stir flour mixture into creamed butter mixture until just mixed. Gently fold in blueberries. Pour batter into the prepared muffin cups, filling each about 3/4 full. Sprinkle each muffin with raw sugar.
5. Bake in the preheated oven until a toothpick inserted in the center of a muffin comes out clean, 18 to 20 minutes.

milk, vinegar, white sugar, butter, eggs, egg yolk, freshly grated lemon zest, rice flour, cornmeal, baking powder, salt, blueberries, sugar

Taken from www.allrecipes.com/recipe/232537/delicious-gluten-free-blueberry-corn-muffins/ (may not work)