Specially Yours Lemon Blueberry Muffins |
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Prep Time: 0 Minutes Cook Time: 15 Minutes |
Ready In: 15 Minutes Servings: 18 |
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A simple-to-prepare, not too sweet gluten-free muffin that you can dress up with a blueberry sauce and whipped cream for dessert, or grab on the go in the morning. They freeze well, too. Ingredients:
1 cup softened butter |
3/4 cup sugar |
3 eggs |
1 cup plain or blueberry low-fat yogurt |
1 teaspoon vanilla extract |
zest of two medium lemons |
juice of one lemon |
2 1/2 cups gluten free flour mix (check my mix on the site, or use your own) |
1 1/4 teaspoons xanthan gum |
2 1/2 teaspoon baking powder |
1 teaspoon baking soda |
pinch salt |
2 cups fresh or frozen blueberries |
Directions:
1. Preheat oven to 350F. Grease 18 muffin cups.
2. Cream together butter and sugar.
3. Add eggs, one at a time, mixing well after each addition.
4. In another bowl, mix yogurt, vanilla, lemon zest and lemon juice.
5. Combine flour mix, xanthan gum, baking powder, soda, and salt.
6. Alternately add flour mixture and yogurt mixture to creamed mixture, about a third of each at a time.
7. Stir in blueberries. Dough will be fairly stiff.
8. Dollop into prepared muffin cases.
9. Bake 15-20 minutes.
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