Gluten Free Blueberry Muffins

Ingredients:

• 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)

Instructions

• 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.

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