Most muffin recipes I've tried have seemed to lack 'something' - turns out it was a hint of lemon!
Blueberry Lemon Muffins
2 cups all purpose flour (or 2 cups rice flour)
1 cup whole wheat flour (or 1 cup potato starch + 1 tsp xanthan gum)
1 cup sugar
4 tsp baking powder
1/2 cup oil
1 cup milk
2 cups blueberries (fresh or frozen)
zest plus juice of 1/3 small lemon
Combine dry ingredients in large bowl. Add eggs, oil, milk and lemon. Mix until just moist. Fold in blueberries. Grease 18 muffin cups and fill 3/4 full with batter. Top muffins with another sprinkle of sugar. Bake at 400 degrees for 20 minutes.