- 2½ cups gluten free all-purpose flour blend, such as Nu Life Market or Bob’s Red Mill
- 1 tablespoon baking powder
- ½ teaspoon table salt
- ¾ cup sugar
- 3 eggs
- ½ cup mascarpone cheese
- ¼ cup buttermilk
- ¼ cup oil
- 1 teaspoon grated lemon zest
- ½ teaspoon pure almond extract
- 1½ cups fresh blueberries
- 1 tablespoon Turbinado sugar
Heat oven to 400° with rack set to upper middle position.
Grease a standard 12-cup muffin tin.
Whisk together flour, baking powder, and salt in a large bowl, set aside.
Whisk eggs and sugar together until frothy, about 30 seconds.
Whisk together mascarpone, buttermilk, oil, zest, and almond extract until smooth; whisk into egg mixture.
Pour egg mixture into flour mixture and stir until just combined. Fold blueberries into the batter then let stand at room temperature for 30 minutes.
Divide batter among greased muffin cups and sprinkle tops with turbinado sugar. Bake muffins until tops are golden brown and a toothpick inserted in center comes out clean, 22–24 minutes.
Let muffins cool in cups 10 minutes, then turn out onto a wire rack and cool 5–10 minutes more.
Letting the batter stand 30 minutes is important for hydrating the flour and creating structure. Any longer and the muffins will become too tough, any shorter and the muffins will taste “grainy” when cooled.
These muffins are most tender when eaten still slightly warm. Store leftovers in a resealable plastic bag for up to 3 days. When ready to eat, reheat in a 300° oven for 10 minutes.
If you want to store them longer, individually wrap the muffins in plastic wrap followed by foil then place them in a resealable plastic bag and freeze for up to a month. Defrost at room temperature or in the microwave at half power for a couple of seconds, then reheat in a 300° oven for 15 minutes.