Description
Delicious and moist gluten free lemon blueberry muffins, perfect for breakfast or a snack. Bursting with fresh blueberries and a bright lemon flavor, these muffins are easy to make and naturally gluten free.
Ingredients
2 cups gluten free all-purpose flour blend (with xanthan gum included)
1/2 cup granulated sugar
1/4 cup light brown sugar, packed
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 tablespoon lemon zest (from about 1 large lemon)
1/2 cup unsalted butter, melted and cooled
2 large eggs
1 cup buttermilk
1 teaspoon pure vanilla extract
1 tablespoon fresh lemon juice
1 1/2 cups fresh blueberries
Instructions
Preheat the oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or grease the cups lightly.
In a large bowl, whisk together the gluten free flour blend, granulated sugar, brown sugar, baking powder, baking soda, salt, and lemon zest until evenly combined.
In a separate medium bowl, whisk the melted butter, eggs, buttermilk, vanilla extract, and lemon juice until smooth.
Pour the wet ingredients into the dry ingredients and gently fold together using a spatula until just combined. Do not overmix.
Carefully fold in the fresh blueberries, distributing them evenly throughout the batter.
Divide the batter evenly among the 12 muffin cups, filling each about 3/4 full.
Bake in the preheated oven for 22 to 25 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Remove the muffins from the oven and allow them to cool in the pan for 5 minutes.
Transfer the muffins to a wire rack to cool completely before serving.
- Prep Time: 15 minutes
- Cook Time: 25 minutes