Step 1

Adjust the oven rack to the middle position, pre-heat the oven to 375 ºF (190 ºC) and line a 12-hole muffin tin with muffin cases (paper liners).

Step 2

In a large bowl, whisk together the gluten free flour blend, almond flour, light brown sugar, baking powder, baking soda, xanthan gum and salt.

Step 3

Add the butter and, using a hand mixer with the double beaters attachment or a stand mixer with the paddle attachment, work it into the dry ingredients until you get a mixture resembling breadcrumbs.

Step 4

In a separate bowl, whisk together the milk, yogurt, eggs, vanilla bean paste and lemon juice, and add them to the butter-flour mixture. Whisk them together until you get a thick, smooth batter with no flour clumps.

Step 5

Mix in the chocolate chips, reserving some for sprinkling on top, until evenly distributed.

Step 6

Scoop the batter into the muffin cases, dividing it equally between 12 (for standard muffins, cases filled to the brim) or 9 - 10 cases (for jumbo muffins, batter makes a small mound rising above the edge of the muffin cases). Sprinkle with the reserved chocolate chips.

Step 7

Bake at 375 ºF (190 ºC) for 18 - 20 minutes (standard muffins) or 20 - 22 minutes (jumbo muffins), or until risen, golden brown on top and an inserted toothpick comes out clean or with a few moist crumbs attached.

Step 8

Leave in the muffin tin for 3 - 4 minutes, then remove from the tin and place onto a wire cooling rack to cool completely.

Step 9

Storage: The gluten free chocolate chip muffins are best eaten on the day of baking, but they can be kept in an airtight container in a cool dry place for up to 4 days. On days 3 and 4, they're best if first microwaved for 5 - 10 seconds.