Description
Delight in these moist and fluffy gluten free lemon blueberry muffins, bursting with fresh blueberries and a bright lemon flavor. Perfect for breakfast or a snack, 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
2 teaspoons 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, rinsed and patted dry
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, granulated sugar, brown sugar, baking powder, baking soda, salt, and lemon zest until well 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 with a spatula until just combined. Do not overmix; the batter should be slightly lumpy.
Carefully fold in the 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, then transfer to a wire rack to cool completely.
- Prep Time: 15 minutes
- Cook Time: 25 minutes