These light, moist gluten free blueberry muffins with the bright, crisp flavor of fresh lemons make a terrific breakfast or snack.
If you have leftovers, wrap them well and freeze for a "breakfast on the go" during the week. These can also be made as mini muffins if you prefer.
Gluten Free Lemony Blueberry Muffins
1 lemon*
½ c. sugar
1 c. low fat buttermilk
1/3 c. low fat vanilla yogurt
1 large egg
1 ½ c. white rice flour
½ c. corn flour
2 t. baking powder
1 t. baking soda
¼ t. salt
1 ½ c. blueberries, fresh or frozen
Preheat oven to 400F.
Prepare a 12-section muffin pan by lining with paper cupcake liners or by spraying with cooking spray; set aside.
In a small mixing bowl, combine flours, baking powder, baking soda, and salt. Stir with a wire whisk and set aside.
Zest the entire lemon and combine lemon zest with the sugar; stir. Wrap the lemon in plastic wrap and store in the fridge.* The juice can be used in another recipe at a later time.
Add buttermilk, yogurt, and egg. Mix well.
Add dry ingredients to liquid mixture and stir to combine. Gently fold in blueberries.
Divide the batter equally among muffin cups and bake 20 – 25 minutes or until tops of muffins spring back when pressed lightly in the center.
*If you do not have buttermilk on hand, juice the lemon and add 1 T. of the juice to a 1 cup measure. Fill measuring cup with milk to equal 1 c. and allow to sit for a few minutes - you have "buttermilk"!
Makes 12 muffins.
If you have leftovers, wrap them well and freeze for a "breakfast on the go" during the week. These can also be made as mini muffins if you prefer.
Gluten Free Lemony Blueberry Muffins
1 lemon*
½ c. sugar
1 c. low fat buttermilk
1/3 c. low fat vanilla yogurt
1 large egg
1 ½ c. white rice flour
½ c. corn flour
2 t. baking powder
1 t. baking soda
¼ t. salt
1 ½ c. blueberries, fresh or frozen
Preheat oven to 400F.
Prepare a 12-section muffin pan by lining with paper cupcake liners or by spraying with cooking spray; set aside.
In a small mixing bowl, combine flours, baking powder, baking soda, and salt. Stir with a wire whisk and set aside.
Zest the entire lemon and combine lemon zest with the sugar; stir. Wrap the lemon in plastic wrap and store in the fridge.* The juice can be used in another recipe at a later time.
Add buttermilk, yogurt, and egg. Mix well.
Add dry ingredients to liquid mixture and stir to combine. Gently fold in blueberries.
Divide the batter equally among muffin cups and bake 20 – 25 minutes or until tops of muffins spring back when pressed lightly in the center.
*If you do not have buttermilk on hand, juice the lemon and add 1 T. of the juice to a 1 cup measure. Fill measuring cup with milk to equal 1 c. and allow to sit for a few minutes - you have "buttermilk"!
Makes 12 muffins.
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