Prep the pan and oven. Heat the oven to 400°F (200°C). Line a 12-cup muffin pan with paper liners. A hot oven helps create a nice muffin dome.

Mix dry ingredients. In a large bowl, whisk 2 cups gluten-free 1:1 flour, 2 teaspoons baking powder, 1/2 teaspoon baking soda, and 1/2 teaspoon fine sea salt. Set aside.

Combine wet ingredients. In another bowl, whisk 2/3 cup sugar, 2 large eggs, 1/2 cup oil, 1 teaspoon vanilla, 1 tablespoon lemon zest, 2/3 cup yogurt, and 1/3 cup milk until smooth.

Bring it together. Pour the wet ingredients into the dry. Stir with a spatula just until combined. The batter should be thick but scoopable. Avoid overmixing.

Fold in blueberries. Gently fold in 1 1/2 cups blueberries. If using frozen, keep them frozen to prevent streaking. If your blueberries are very juicy, toss them with 1 teaspoon flour before folding in.

Fill the cups. Divide the batter evenly among the 12 muffin cups. Sprinkle tops with a pinch of coarse sugar for a light crunch, if you like.

Bake. Bake at 400°F for 8 minutes, then reduce the oven to 350°F (175°C) without opening the door, and bake another 10–13 minutes. They’re done when tops are set and a toothpick comes out with a few moist crumbs.

Cool. Let muffins cool in the pan for 5 minutes, then move them to a wire rack. This keeps the bottoms from getting soggy.

Enjoy. Serve warm or at room temperature. The crumb stays soft and moist for days.