Blueberry muffins with a lemon twist-GLUTEN FREE
No matter which kind it may be.
It is usually breakfast,with a LARGE cup of coffee..
1 1/4 cblueberries
2 tspbaking powder
3/4 clow fat yogurt
1 1/8 Tbsplemon zest, grated
1 3/4 cgluten free flour mix - see below.
1/3 csugar +1/8 teaspoon stevia
2eggs well beaten
1/4 cbutter, melted or grape oil
1/4 clemon juice, fresh
1/2 calmond milk if needed
1 tspguar gum or xanthan
1/2 csweet sorgham flour
1/2 cpotato (starch) not potato flour....
3/4 cwhite rice flour
2 Tbsptapioca starch
How to Make Blueberry muffins with a lemon twist-GLUTEN FREE
- preheat oven to 375 insert paper liners in muffin pans,or grease lightly with your choice of vegetable oil-(I use silicon liners) there great.
make sure your blueberries are dry after your wash them,use paper towel to blot up water.
- Sift flour with sugar,stevia and baking powder into mixing bowl.
In a second bowl beat eggs well,stir in yogurt,melted butter,lemon zest,and juice.
Stir into dry ingredients only to mix...batter should be lumpy, Fold in berries,DO NOT OVER MIX OR MUFFINS WILL BE TOUGH. if mixture is too dry you may add a little applesauce. (very little)
- Bake 20 to 25 minutes,or until tops are rounded and browned, (test middle to see if done ) old fashion way.
loosen muffins,carefully with spatula, serve hot or cool on wire rack. if you use silicon liners they just fall out when you turn them over on the wire rack.
may store in large plastic bag. makes 12 or 13..
- Extra lemon twist, you may like.
While muffins are baking in a saucepan put
1/4 cup lemon juice
i/4 cup sugar
1 tablespoon of grated lemon rind.
cook this until it makes a syrup, after you take muffins out of oven,take a toothpick and punch a couple of times the top of muffins and put a teaspoon lemon topping on them. OR have them just like they come out of your oven.