Gluten Free Lemon Blueberry Muffins
 
Prep time
Cook time
Total time
 
Author:
Serves: 8
Ingredients
  • 1 c. Bob's Red Mill gluten free baking flour
  • 2 tsp. baking powder (for gluten allergies, check that it's a gluten-free formula)
  • ¼ tsp. salt
  • ¼ c. butter
  • ¾ c. sugar, plus a tablespoon or so to sprinkle on top
  • 2 tsp. finely grated lemon zest (one lemon is plenty for this much)
  • 1 egg
  • ¼ c. buttermilk (tip: since you are already zesting your lemon, you can use fresh lemon juice and whole milk or heavy cream - I'll note that below)
  • ¾ - 1 c. blueberries
Instructions
  1. Preheat your oven to 375°F. Grease a muffin tin or use paper baking cups. This recipe makes 8 muffins.
  2. If you don't have buttermilk, not to worry! You can prepare some, but it should rest for 10 minutes before beginning your recipe. Measure ¾ tsp. of lemon juice into a ¼ c. measuring cup, and fill it up the rest of the way with milk or cream. Stir gently and allow it to rest. It may curdle - and that's perfectly fine. You can double this if you're planning to double your recipe.
  3. Sift your flour and baking powder together in a small bowl and set aside.
  4. Cream together butter, sugar, egg, salt, lemon zest, and milk. Stir the flour into the milk mixture. Finally, fold the blueberries into the batter gently.
  5. Pour into baking cups and bake for 28-32 minutes (remember, altitude and weather pressure can affect cook times, I'm not going to travel around the country to test for adjustments, I'm just going to note that you should check for when they brown, rather than rely on the timer).
  6. Note: do NOT add your batter to the oven early, be sure your oven is fully heated before adding your muffin batter. This is something I've noticed anytime I cook gluten free - and some recipes even suggest you preheat your oven 50 degrees hotter, and then turn it down as you add your recipe to account for the heat loss from opening the oven door. What you can get away with using wheat flour isn't necessarily the same when you're baking gluten free.
  7. Your muffins are done when they've browned slightly on the top like the photo (you can toothpick test them, too).
Recipe by Happy Hour Projects at https://happyhourprojects.com/gf-blueberry-muffins/