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Gluten-free Blueberry Muffins

Posted by Richard Castonguay on 1/7/2015 to Recipes

  • 4 tbsp Unsalted Butter 
  •   c Sugar
  • 2 tsp Lemon Zest
  • Large Egg
  • Vanilla Extract
  • 1 cup Flour
  • 1 tsp Baking Soda
  • tsp Salt 
  • 1/3 cup Sour Cream
  • cup Small Blueberries (rinsed and dried)
  • Grease muffin tin and preheat oven to 350F degrees
  •  Cream butter and sugar. 
  •  Add remaining wet ingredients and mix until incorporated. 
  •  Combine all dry ingredients together and sift into the wet portion. Mix well, but don't overbeat.
  •  Stir in blueberries. Again, don't over beat.
  •  Fill each compartment 3/4 full and bake 25-30 minutes. (Test for doneness before removing from oven.) 
 Notes: If you prefer a lighter muffin, add 1/2 tsp of baking powder as well to the dry ingredients. You can use frozen blueberries rather than fresh as they will not bleed some much into the muffin when baked.
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 Gluten-free Blueberry Muffins
 Gluten-Free Banana Muffins
 Recipes are coming soon

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