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Blueberry Lemon Muffins

This recipe is free of gluten, refined sugar, and delicious. The tangy and sweet flavor of blueberry pairs well with citrus, and Lemon oil delivers that zest to this melt-in-your-mouth recipe.
 
Ingredients
2 cups gluten-free all-purpose flour
1 teaspoon xanthan gum
½ cup honey or brown rice syrup
1 tablespoon baking powder
½ teaspoon salt
8 drops Lemon oil
1 egg
1 cup milk
½ cup butter, melted
1 cup fresh or frozen blueberries
 
Instructions
Mix flour, xanthan gum, and baking powder.
Beat egg in a medium bowl; add milk, butter, brown rice syrup, and Lemon oil and blend together. Add mixture to dry ingredients.
Mix in blueberries.
Spoon batter into a lined muffin tin, filling each muffin mold two-thirds.
Bake for 20 minutes at 375° F.  
 
Tip: Although this recipe calls for one cup blueberries, you can never go wrong with more berries.
 

Print

Blueberry Lemon Muffins

with Lemon essential oil

Servings:

Prep Time:15min

Cook Time:20min

Difficulty:Easy

Ingredients:

 2 cups gluten-free all-purpose flour
1 teaspoon xanthan gum
½ cup honey or brown rice syrup
1 tablespoon baking powder
½ teaspoon salt
8 drops Lemon oil
1 egg
1 cup milk
½ cup butter, melted
1 cup fresh or frozen blueberries

Instructions:

 

  1. Mix flour, xanthan gum, and baking powder.
  2. Beat egg in a medium bowl; add milk, butter, brown rice syrup, and Lemon oil and blend together. Add mixture to dry ingredients.
  3. Mix in blueberries.
  4. Spoon batter into a lined muffin tin, filling each muffin mold two-thirds.
  5. Bake for 20 minutes at 375° F. 

Tips:

 Although this recipe calls for one cup blueberries, you can never go wrong with more berries.

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