Directions

1. Pre-heat oven to 350°F/160°C and place baking cups in a large muffin pan.
2. In a bowl, combine the gluten-free flour, almond flour, xanthan gum, baking soda, baking powder, and salt, whisk to remove clumps and set aside.
3. In a large bowl, cream together the butter and sugar until light and fluffy, approximately 1 minute. Beat the eggs in one at a time.
4. Alternately mix in the gluten free flour mixture, sour cream, lemon zest and juice, in three intervals. Gently fold in half of the blueberries and half of the white chocolate.
5. Spoon into the lined muffin pan. Top with the remaining blueberries and white chocolate
6. Bake in the middle rack of a pre-heated 350°F/160°C oven for 45-55 minutes or until cake tester comes out clean.
7. Cool for 30 minutes in the muffin pan, then invert on a cooling rack. Cool completely before frosting.

Frosting:

1. In a bowl cream together the cream cheese, butter, lemon juice and salt. Slowly add in the sifted confectioner’s/icing sugar until creamy.
2. Frost onto cooled cupcakes.