Just a hint of the flavor of lemons in this muffin make for a bright and sunny morning any time.
So moist and tasty. If you love blueberries, these will be a favorite! You would never even guess that they are gluten-free.
|Cooking time||25 minutes|
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
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|
|Tags||blueberries breakfast family kids lemon muffins snack|