When its blueberry season, 3-4 pints of blueberries are mandatory in our household. They are the perfect topping on yogurt, cereal or pancakes. We mostly enjoy blueberries by popping them in our mouths like candy.
Lemon blueberry muffins
Makes 2 dozen muffins Flour mixture = 4 cups 1
1/2cup white rice flour
1 cup brown rice flour
1/2 cup tapioca flour
1/4 cup glutinous rice flour (also know as “sweet rice flour”)
1/4 cup coconut flour
1/2 cup cornstarch
1 1/2 teaspoons xanthan gum
1 tablespoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
3/4 cup of sugar (I used brown sugar)
All below in room temperature
1 stick of butter
1 pint of fresh blueberries
1 cup of almond milk
1/2 cup of plain yogurt
2 eggs & 2 egg whites
10 drops of lemon essential oil (I used doTERRA. Substitute for lemon juice and lemon zest
Preheat your oven to 350 degrees.
In a medium sized bowl, hand whisk the flour mixture, xanthan gum, baking powder, banking soda, and salt.
Set aside In a large bowl, with an electric mixer, beat butter until light and fluffy. Add eggs, milk, yogurt, lemon essential oil and sugar until it’s blended evenly.
With a mixing paddle, hand mix in the dry ingredients in 3 parts with wet ingredients. Be careful not to over mix.
Gently fold in blueberries.
Line your muffin pan with muffin liners. Fill cups to 3/4 of the way.
Grease the pan and pat to flatten the tops of every hole.
Bake for 15-20 minutes until toothpick comes out clean.
Allow to cool for a few minutes in pan then transfer to a wire rack.
Enjoy your lemony goodness!
My blueberry monster!