I had  some blueberries I needed to use up, so I baked these gluten-free blueberry muffins. The changes I made to the recipe (link below): added the zest and juice of a full lemon and flaked almonds and used 1/4 cup less sugar. Delish! I had some batter left over, so made a few shaped like doughnuts as well! Very light and wonderful.

This one was just filled with blueberries.  The added lemon zest and juice paired well with the blueberries. I will definitely be making these muffins again. Thanks to Gluten Free Baking for posting this recipe.