Toss fresh blueberries in a tablespoon of dry gluten-free flour before folding them into the batter to prevent them from sinking to the bottom during baking.

Use room temperature eggs and milk to ensure even mixing and a tender, fluffy crumb structure in your gluten-free muffins.

Mix only until ingredients are just combined—overmixing develops gluten alternatives unevenly and results in dense, tough muffins instead of light and fluffy ones.

Extract the lemon zest first while the fruit is whole and firm, then juice it afterward for maximum zest yield and easier preparation.

Fill muffin cups two-thirds full and place a few blueberries on top before baking to create attractive presentation and ensure even moisture distribution.