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Quick and Easy Blueberry Lemon Muffin Recipe

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How to prepare quick and easy blueberry lemon muffins? Blueberries and lemons team up to make a delightful breakfast treat or snack. The lemon sugar crust adds wonderful crispiness. And remember that this is a gluten free recipe. This recipe makes 12 muffins. Follow the directions carefully:

 

QUICK AND EASY BLUEBERRY LEMON MUFFIN RECIPE

DRY INGREDIENTS

2 large eggs, at room temperature
¾ cup 1% milk (cow’s, rice, soy, potato, or nut)
½ cup canola oil
1 tablespoon grated lemon zest
1 teaspoon pure vanilla extract

LIQUID INGREDIENTS

2 cups Carol’s Sorghum Blend (1½ cups sorghum flour (35%), 1½ cups potato starch/cornstarch (35%), 1 cup tapioca flour (30%). Whisk the ingredients together until well blended. Store, tightly covered, in a dark, dry place. You may refrigerate or freeze the blend, but bring to room temperature before using. Makes 4 cups.)
¼ cup Expandex modified tapioca starch
¾ cup sugar
1 tablespoon baking powder
1½ teaspoons xanthan gum
1 teaspoon salt
1 cup fresh blueberries, washed and patted dry

TOPPING

Cooking spray
½ cup sugar
1 teaspoon grated lemon zest

DIRECTIONS :

Place a rack in the middle of the oven. Preheat the oven to 375ºF. Generously grease the cups of a standard 12-cup nonstick (gray, not black) muffin pan or line with paper liners and coat them with cooking spray
In a medium mixing bowl, beat the eggs with an electric mixer on low speed until light yellow and frothy, about 30 seconds. Add the milk, oil, lemon zest, and vanilla and beat just until blended.
In a small bowl, whisk together the dry ingredients except the blueberries. With the mixer on low speed, gradually beat the dry ingredients into the liquid ingredients until the batter is smooth and slightly thickened. Gently stir in the blueberries. Divide the batter evenly in the muffin pan.
Bake 25 to 30 minutes or until the muffin tops are firm and the edges start to pull away from the pan. Cool the muffins in the pan 10 minutes. Transfer the muffins to a wire rack. Spray the tops with cooking spray.
Make the topping: In a small bowl, combine the sugar and lemon zest. Dip each muffin top into the sugar mixture and let stand on a wire rack for 5 minutes. Serve warm.

Lots of fun preparing this quick and easy muffin recipe and Bon Apetit.

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