Specially Yours Lemon Blueberry Muffins
Nutritional Info
- Servings Per Recipe: 18
- Amount Per Serving
- Calories: 231.8
- Total Fat: 11.4 g
- Cholesterol: 62.9 mg
- Sodium: 90.4 mg
- Total Carbs: 29.7 g
- Dietary Fiber: 1.0 g
- Protein: 2.9 g
View full nutritional breakdown of Specially Yours Lemon Blueberry Muffins calories by ingredient
Introduction
A simple-to-prepare, not too sweet gluten-free muffin that you can dress up with a blueberry sauce and whipped cream for dessert, or grab on the go in the morning. They freeze well, too. A simple-to-prepare, not too sweet gluten-free muffin that you can dress up with a blueberry sauce and whipped cream for dessert, or grab on the go in the morning. They freeze well, too.Number of Servings: 18
Ingredients
-
1 cup softened butter
¾ cup sugar
3 eggs
1 cup plain or blueberry low-fat yogurt
1 teaspoon vanilla extract
Zest of two medium lemons
Juice of one lemon
2 ½ cups gluten free flour mix (check my mix on the site, or use your own)
1 ¼ teaspoons xanthan gum
2 ½ teaspoon baking powder
1 teaspoon baking soda
pinch salt
2 cups fresh or frozen blueberries
Directions
Preheat oven to 350F. Grease 18 muffin cups.
Cream together butter and sugar.
Add eggs, one at a time, mixing well after each addition.
In another bowl, mix yogurt, vanilla, lemon zest and lemon juice.
Combine flour mix, xanthan gum, baking powder, soda, and salt.
Alternately add flour mixture and yogurt mixture to creamed mixture, about a third of each at a time.
Stir in blueberries. Dough will be fairly stiff.
Dollop into prepared muffin cases.
Bake 15-20 minutes.
Number of Servings: 18
Recipe submitted by SparkPeople user JO_JO_BA.
Cream together butter and sugar.
Add eggs, one at a time, mixing well after each addition.
In another bowl, mix yogurt, vanilla, lemon zest and lemon juice.
Combine flour mix, xanthan gum, baking powder, soda, and salt.
Alternately add flour mixture and yogurt mixture to creamed mixture, about a third of each at a time.
Stir in blueberries. Dough will be fairly stiff.
Dollop into prepared muffin cases.
Bake 15-20 minutes.
Number of Servings: 18
Recipe submitted by SparkPeople user JO_JO_BA.