Blueberry Muffins

Preheat oven to 400° F, with a rack in the middle of the oven. Line muffin tin with cupcake liners or spray with oil.
Combine milk and vinegar let sit separately for at least 15 minutes.
1 cup alternative milk + 1 tbs vinegar
In a mixing bowl combine gf flour, gf cake flour, baking powder and soda, salt and lemon zest.
2 1/4 cup gf flour + 1/4 cup gf cake flour *see note,2 tsp baking powder,2 tsp baking soda,1/2 tsp salt,1 tsp lemon zest
In a separate bowl cream together monk fruit and butter. Add eggs, milk mixture and vanilla and mix till combined.
1/2 cup monk fruit sugar,3/4 cup butter,2 eggs,1 tsp vanilla extract
In another bowl toss and cover blueberries with a couple spoon fulls of gf flour.
2 cups blueberries
Mix wet and dry ingredient bowls until combined. Then fold in the blueberries until they are evenly distributed in the batter.
Fill the muffin tins up evenly with the batter.
Bake at 400 degrees for 5 minutes and then turn the oven down to 375 for 15 minutes. Enjoy!