Gluten Free Blueberry Muffins
Ingredients
baking powder2 teaspoons
driscoll's blueberries1.5 cups
eggs2 large
flour2 cups
lemon zest2 teaspoons
salt0.5 teaspoon
sugar0.75 cup
butter0.5 cup
vanilla extract1 teaspoon
milk0.5 cup
xanthan gum1 teaspoon
Instructions
Preheat oven to 375F.
Lightly butter or grease a 12-cup muffin pan or line with paper liners.Stir together flour, sugar, baking powder, xanthan gum and salt in a medium bowl until blended.
Whisk together butter, milk, eggs, lemon zest and vanilla in a large bowl until combined.
Stir in flour mixture until partially moistened.
Fold in blueberries until evenly mixed.
Batter will be thick, do not over stir.Divide batter evenly between muffin cups, filling each about three-fourths full.Bake 10 minutes.
Rotate pan and continue to bake about 10 minutes longer or until muffins are golden brown and toothpick inserted in center comes out clean.
Cool in pan 3 minutes.
Serve warm or remove to wire rack to cool completely.
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