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Score: 1

Sunrise Blueberry Muffins safe

Just a hint of the flavor of lemons in this muffin make for a bright and sunny morning any time.

By valeriefender

2010-04-12 13:35:37

So moist and tasty. If you love blueberries, these will be a favorite! You would never even guess that they are gluten-free.

Prep time
Cooking time 25 minutes
Servings 12


1 1/4 cups gluten free flour blend, your favorite
1/3 cup sugar
1 teaspoon xanthan gum
2 teaspoons baking powder
1/4 teaspoon salt
2 eggs
4 tablespoons vegetable oil
3/4 cup milk
1 teaspoon vanilla extract
1 teaspoon grated lemon rind
1 cup fresh or frozen blueberries


Preheat the oven to 400 degrees. Grease a 12-cup muffin pan or use paper muffin liners.

In a bowl, whisk dry ingredients together. In another bowl, whisk eggs, oil, milk, vanilla and lemon rind together. Make a well in the center of the dry ingredients and pour in the egg mixture. With a large spoon, stir just until the flour is moistened, not until smooth. Fold in blueberries. Spoon batter into the prepared muffin pan, filling about 2/3 full. The batter is very runny. Bake until the tops spring back when touched lightly, 20-25 minutes. Let cool in the pan for 5 minutes before unmolding.

Category Bread and Rolls
Cuisine North American
Diet Choices gluten-free
Tags blueberries breakfast family kids lemon muffins snack


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