Preheat oven to 350 degrees and line a muffin pan with paper liners or grease with nonstick cooking spray.

In a medium bowl, whisk together the gluten free flour, baking powder, and salt.

In a separate bowl, beat the butter and sugar together until light and fluffy. Add the eggs one at a time, beating between each addition.

Add the flour mixture to your wet ingredients and stir until just combined. Add the yogurt, lemon juice, vanilla extract, and lemon zest. Mix until combined.

Fold in the blueberries.

Spoon the batter into the muffin pan, filling each muffin cup to the top.

Bake in the preheated oven for 22 to 25 minutes, until a toothpick inserted in the center comes out clean. Allow to cool in pan for 5 minutes, then remove to a wire cooling rack to cool completely. Enjoy!