Lemon and blueberries are a match made in muffin heaven. These babies just happen to be gluten-free, made with a flour blend I’ve been experimenting with. They’re everything I didn’t expect from a gluten free muffin – light and airy with a crisp edge and soft interior. No hint of gumminess or pastiness, particularly when served warm, almost straight from the oven. They’re worth a try, whether you’re eating gluten-free or not.
Gluten-Free Lemon Blueberry Muffins
1/2 cup butter, softened
1 cup sugar
grated zest of a lemon
2 large eggs
3 cups gluten-free flour blend (available at most health food stores)
1 1/2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1 1/2 cups plain yogurt (not fat-free)
1 cup fresh or frozen (don’t thaw them) blueberries, raspberries, blackberries.. or diced peaches, pears, apples, whatever you have that you want in your muffin
sugar, for sprinkling
Preheat the oven to 375F.
In a large bowl, cream the butter, sugar and lemon zest together with a spatula. (If you beat the mixture for awhile with an electric mixer, the muffins will not rise – stick to doing it by hand.) Add the eggs one at a time, mixing after each.
Add a cup of the flour along with the baking powder, soda and salt, and mix well. Add half the yogurt and stir until combined, then another third of the flour, the rest of the yogurt and the rest of the flour. Stir in the berries, or whatever fruit you want to use.
Divide the batter among muffin tins that have been lined with paper liners or sprayed with nonstick spray, filling them. (You’ll get about 18-20 muffins.) Sprinkle the tops with sugar and bake for 25-30 minutes, until golden and springy to the touch.
Makes about 1 1/2 dozen muffins.