Preheat oven to 350 °F.
Use a nonstick muffin tin or grease 12 standard muffin cups. Mix together 1 Tbsp oil, 2 Tbsp water, and tsp of baking soda. Set aside. This is the egg replacer mixture.
In a medium mixing bowl, combine flour, xanthan gum, sugar, baking powder, cinnamon, and salt. Make a well in the center of the flour mix and add lemon zest, milk, vegetable oil, and egg replacer mixture. Blend thoroughly with a fork until smooth, then fold in the berries. Be very careful not to over mix. Divide batter into prepared muffin cups.
Bake for 20-25 minutes, or until a toothpick inserted near the center comes out clean with a few crumbs clinging to it. Cool muffins in the tin for a few minutes. Remove muffins and serve warm, or cool completely on wire rack and keep on hand for breakfast on the run.
I like to use Kathy P’s All Purpose Rice Flour Mix for this.
Xanthan gum can be replaced with 1 tsp guar gum.