Friday, August 1, 2014

Gluten Free Lemon Blueberry Muffins

Gluten Free Lemon Blueberry Muffins:
These are a super moist Gluten Free Muffin. The Yogurt helps to make the Muffins moist.

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Gluten Free Lemon Blueberry Muffins:
In a Large bowl whisk together:
2 Cups Gluten Free Flour (***See Footnote***)
1 Cup Granulated Sugar
1 tsp. Xanthan Gum
2-1/2 tsp. Baking Powder
½ tsp. Baking Soda
½ tsp. Salt

In a Medium mixing bowl whisk together:
1 TBL. Lemon Juice
2 tsp. Lemon Extract
2 tsp. Lemon Zest
2/3 Cup Plain Yogurt
¾ Cups Milk
4 TBL. Melted Butter, slightly Cooled
2 Eggs

Add the Liquid Ingredients to the Dry Ingredients using a Wooden Spoon, gently stir, do not over beat the batter.

Using a Rubber Spatula:
Add and Fold in:
1-1/2 Cups Fresh or Frozen Blueberries (They do not need to be thawed)
First lightly dust the blueberries with a little bit of Gluten Free Flour, this will keep them from sinking to the bottom.

Spray Muffin tins with cooking spray:
Using an Ice Cream scoop to evenly measure out the batter.
Makes about 15 Muffins. (I made 12 Muffins and used a rectangular Ramekin Dish to make a mini-loaf,, it took about 25 minutes to bake)

Sprinkle each muffin with a mixture of Cinnamon and Sugar.

Bake in a preheated 400* Oven.
For about 20 minutes or until a digital Thermometer inserted into the center of the muffin reaches and internal temperature of 205*.

Cool in pan for 5 minutes then remove and cook on a wire rack.

These muffins freeze well. I place them in a ziplock bag in a container.



You can use the recipe below for Homemade Gluten Free flour mix
or buy a Pre-made Gluten Free Flour Mix
If your using a Pre-made Gluten Free Flour Mix check to see if it has Xanthan Gum,
if it does then you do not need to add Xanathan Gum to the Recipe.

Gluten Free Homemade Flour Mix for:
cookies, muffins, bars, brownies cakes, quick & yeast breads, rolls, buns and biscuits
I got this recipe at the Gluten Free Expo.

2 1/4 Cups Bob's Red Mill Gluten Free Brown Rice Flour
1/4 Cup Bob's Red Mill Gluten Free Potato Starch
2/3 Cup Bob's Red Mill Gluten Free Tapioca Starch
3/4 Cup Bob's Red Mill Gluten Free Sweet Rice Flour
1/3 Cup Cornstarch

Measure all the ingredients into a container. I used a spoon to lightly mix it together then put the cover on and shake well.
(Making sure its a tight fitting cover)

The original recipe called to add 2 tsp. Xanthan Gum
I did not do that, I like to add mine to each recipe individually.

I've checked the internet and I have seen that many people use this mix so I don't know who was the original person who made the recipe.

Taylor Pro Kitchen Waterproof Digital Thermometer:

Canon PowerShot SX230 HS

Corel ~ Videostudio ProX4 Professional Video Editing Software
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