Farmchic Recipes

Gluten-Free Lemon Blueberry Muffins

Ingredients

• 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.