Farmchic Recipes

Gluten-Free Lemon Blueberry Muffins


  • 1-3/4 Cup Gluten-free Multi-Purpose baking mix (Hodgson Mills)
  • 3/4 Cup sugar
  • 2 tsp. Gluten-free baking powder (Rumford brand)
  • 1/4 tsp. salt
  • 3/4 Cup light sour cream
  • 1/2 Cup 2% milk
  • 1/4 Cup fresh lemon juice and its zest
  • 1/4 Cup olive oil
  • 1 tsp. pure vanilla extract
  • 1 egg
  • 1 Cup frozen blueberries
Cooking Directions

  1. Pre-heat oven to 375 degrees and prepare a 12 hole muffin tin with paper liners or butter.
  2. Combine the flour, sugar, baking powder and salt in a mixing bowl.
  3. Mix the wet ingredients together in a separate bowl.
  4. Add the wet ingredients to the dry ingredients.
  5. Fill the muffin tins with a few tablespoons of the batter then dop in 4-5 blueberries in and cover with more batter.
  6. Bake for 16 min.
* GF flours don't brown like regular flours do so check them for doneness, not by color.

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