Gluten-free Lemon Blueberry Muffin
Ingredients
- 1 ¾ cup gluten free flour mixture I used King Arthur Gluten Free flour
- 1 tsp. baking soda
- 1 tsp. baking powder
- ½ tsp. vanilla extract
- ¼ tsp. sea salt
- 1/3 cup butter melted
- 2/3 cup maple syrup
- 2 eggs
- 1/4 cup lemon juice
- 1/4 cup almond milk
- 1 cup blueberries fresh or frozen
- raw turbinado sugar
Instructions
- Preheat oven to 375.
- Mix together dry ingredients in a large bowl.
- Place the blueberries in a separate bowl and pour 1/4 cup of the flour mixture into the bowl to coat them with flour.
- In a glass measuring cup mix together melted butter, lemon juice, almond milk, maple syrup, and eggs.
- Mix wet ingredients into dry mixture until blended.
- Fold in the floured blueberries
- Pour into paper lined muffin cups about 2/3 full.
- Sprinkle raw sugar on top (optional)
- Bake 20-25 minutes.