Plated + Served: Double Blueberry Muffins (oh, and they’re gluten free, too!)
Winter is hanging on with an icy grip, refusing to concede that its season is nearly over… even though the calendar tells us so.
For comfort, warm muffins filled with blueberries to make the morning just a little bit brighter.
These may be gluten-free… but they’re still sweet and flavorful and filled with warmth and happiness.
Just like the promise of spring.
Double Blueberry Muffins (Gluten-Free… not Flavor Free)
prep: 20 minutes
bake: 20 to 25 minutes
you’ll need…
2 cups Gluten Free All Purpose Baking Flour
1 teaspoon Xanthan Gum
2½ teaspoons baking powder
½ cup sugar
1 teaspoon salt
1 cup milk
¼ cup canola oil
1 teaspoon lemon juice
2 eggs
2 cups fresh blueberries, divided
let’s get to it…
Spray a 12-cup muffin tin with cooking spray or filled with muffin baking cups; set aside. Place oven rack in middle of oven and heat to 400°F.
Mix together in a large bowl flour, xanthan gum, baking powder, sugar and salt.
Beat together in a separate bowl milk, oil, lemon juice and eggs. Gently fold liquid mixture into flour mixture until just moistened.
Fold half of blueberries (1-cup) into batter.
Pour batter evenly into muffin tin with a ¼-cup measure. Sprinkle remaining blueberries (1-cup) evenly on top of each muffin.
Bake for 20 to 25 minutes or until tops are lightly brown.
