1Adjust the oven shelf to the middle position, preheat the oven to 190°C/ Gas Mark 5 and line a 12-hole muffin tin with muffin liners.

2Sift together the gluten-free flour blend, almond flour, brown sugar, baking powder, bicarbonate of soda, xanthan gum and salt.

3Add the lemon zest and butter and, using a stand mixer with the paddle attachment or a hand mixer fitted with the double beaters, work the butter into the dry ingredients until the texture resembles breadcrumbs.

4In a separate bowl, whisk together the milk, yoghurt, eggs, lemon juice and vanilla paste. Add the wet ingredients to the flour mixture and whisk until you get a smooth, thick batter with no flour clumps.2

5Spoon about 1 tbsp of the blueberry-free cupcake batter into the bottom of each cupcake liner.

6Set aside about 30g (1oz) of the blueberries to sprinkle over the top of the muffins. Fold the remainder into the remaining batter in the bowl. Divide the batter equally between the 12 muffin liners, filling each to the brim.

7Scatter the reserved blueberries on top of the muffins, sprinkle with granulated sugar, and bake for about 20-22 minutes (if using fresh blueberries) or 24-26 minutes (if using frozen), or until an inserted toothpick comes out clean or with a few moist crumbs attached.

8Remove the muffins from the tin and transfer to a wire rack to cool.