Blueberry Swirl Muffins

• 1 1/4 cups plus 1 teaspoon sugar
• Finely grated zest of 1 lemon
• 2 cups fresh blueberries
• 2 1/4 cups My Gluten-Free All-Purpose Flour
• 1 tablespoon baking powder
• 1 teaspoon salt
• 2 large eggs, at room temperature
• 1/2 cup canola oil
• 1 cup Homemade Cashew or Almond Milk or store-bought
• 2 teaspoons pure vanilla extract

1. In a small bowl, stir together 1/4 cup of the sugar and the lemon zest.
2. Set aside.
3. Preheat the oven to 425 F with a rack in the middle.
4. Spray a 12-cup muffin pan with cooking spray.
5. In a small saucepan over medium heat, bring 1 cup of the blueberries and 1 teaspoon of the sugar to a simmer.
6. Cook, mashing occasionally, until thickened, about 5 minutes.
7. Let cool to room temperature, about 10 minutes.
8. In a large bowl, whisk together the flour, baking powder and salt.
9. In a medium bowl, beat together the remaining 1 cup sugar, eggs, oil, milk and vanilla until smooth.
10. Add to the flour mixture and stir until just combined.
11. Fold in the remaining 1 cup blueberries.
12. Pour the batter into each prepared muffin pan cup until two-thirds full.
13. Spoon about 1 teaspoon of the blueberry compote into each muffin batter center and, using a fork, swirl.
14. Sprinkle generously with the lemon sugar.
15. Bake until a toothpick inserted in the center comes out clean, 16 to 18 minutes.
16. Let cool on a rack before serving.
17. (The muffins can be frozen in an airtight container for up to 1 month.)

sugar, lemon, fresh blueberries, my, baking powder, salt, eggs, canola oil, milk, vanilla

Taken from www.cookstr.com/recipes/blueberry-swirl-muffins (may not work)