Thursday, February 25, 2016

Gluten Free Blueberry Muffins

  • 4 tbsp Unsalted Butter 
  •  ½ c Sugar
  • 2 tsp Lemon Zest
  • Large Egg
  • ½ Vanilla Extract
  • 1 cup Euforia Gluten-Free Baking Mix (w/o xanthan gum)
  • 1 tsp Baking Soda
  • ¼ tsp Salt 
  • 1/3 cup Sour Cream
  • ¾ cup Small Blueberries (rinsed and dried)
  • Grease muffin tin and preheat oven to 350F degrees
  •  Cream butter and sugar. 
  •  Add remaining wet ingredients and mix until incorporated. 
  •  Combine all dry ingredients together and sift into the wet portion. Mix well, but don't overbeat.
  •  Stir in blueberries. Again, don't over beat.
  •  Fill each compartment 3/4 full and bake 25-30 minutes. (Test for doneness before removing from oven.) 
 Notes: If you prefer a lighter muffin, add 1/2 tsp of baking powder as well to the dry ingredients. You can use frozen blueberries rather than fresh as they will not bleed some much into the muffin when baked.