Preheat oven to 425° and lightly grease a 6 cup muffin tin

Prepare the streusel topping (I found that this recipe just dissolved into the batter for some reason!! I have not yet experimented with the varying ratios etc)

In a small bowl whisk together the flour and sugar. Add oil and mix together until incorporated and you have a sandy texture. Set aside.

In a medium bowl mix the egg, milk, and canola oil until well blended.

Prepare the muffin batter: in a separate bowl combine the white rice flour, sugar, baking powder, salt, lemon/lime zest. Carefully stir in the blueberries. (Heads up: I am personally not a sweets kinda gal but I did feel that the rice flour was quite bland - so if you like sweet you may want to add more of sugar or the lemon/lime zest)

Add in the dry ingredients and mix until just combined. (I found the batter to be extremely liquidy - because of the rice I presume - but it bakes well regardless- it came out kind of springy and sponge-y...)

Pour batter into the prepared muffin tin filling each about 2/3 full. Sprinkle with streusel topping. Bake for 15-20 minutes until edges are lightly browned.

Let it cool for 5 minutes before consumption. Enjoy!