specially Yours Lemon Blueberry Muffins
From jo_jo_ba 16 years ago
- 15 minutes to make
- Serves 18
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 shopping list
- ¾ cup sugar shopping list
- 3 eggs shopping list
- 1 cup plain or blueberry low-fat yogurt shopping list
- 1 teaspoon vanilla extract shopping list
- Zest of two medium lemons shopping list
- juice of one lemon shopping list
- 2 ½ cups gluten free flour mix (check my mix on the site, or use your own) shopping list
- 1 ¼ teaspoons xanthan gum shopping list
- 2 ½ teaspoon baking powder shopping list
- 1 teaspoon baking soda shopping list
- pinch salt shopping list
- 2 cups fresh or frozen blueberries shopping list
How to make it
- Preheat oven to 350F. Grease 18 muffin cups.
- Cream together butter and sugar.
- Add eggs, one at a time, mixing well after each addition.
- In another bowl, mix yogurt, vanilla, lemon zest and lemon juice.
- Combine flour mix, xanthan gum, baking powder, soda, and salt.
- Alternately add flour mixture and yogurt mixture to creamed mixture, about a third of each at a time.
- Stir in blueberries. Dough will be fairly stiff.
- Dollop into prepared muffin cases.
- Bake 15-20 minutes.
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Your Comments
" It was excellent "