Gluten-free Blueberry Muffins (the BEST texture!)

Preheat the oven to 400° F (205 °C). Line a muffin pan with 12 liners.
In a small mixing bowl, mix together the flour, sugar, baking powder, and salt until combined.
1 3/4 cups + 2 tablespoons (259 grams) Bob's Red Mill Gluten Free 1-to-1 Baking Flour, 3/4 cup (150 grams) granulated sugar, 1 tablespoon baking powder, 1/2 teaspoon salt
In a large mixing bowl, beat together the eggs, milk, oil, lemon extract and zest. Add the dry mix to the wet and stir just until combined.
2 large eggs, 1 cup (250 ml) milk, 1/3 cup (80 ml) oil, 1 teaspoon lemon extract, 1 tablespoon lemon zest
Fold in the blueberries.
1 1/2 cups (213 grams) fresh blueberries
Scoop the batter into the prepared muffin tin and fill each muffin cup about 3/4 full. Top with 1 teaspoon raw sugar per muffin.
1/4 cup raw sugar
Bake for 18 minutes or until a toothpick inserted in the middle comes out clean.
Let cool in the pan and them remove to a wire rack to cool completely.
Store in an airtight container at room temperature for 3 days, refrigerate for 5 days or freeze for 2 months.