The scent of fresh baked blueberry muffins wafting throughout the kitchen air during the winter is a simple pleasure in life. Eating one of these delicious creations is something that should be of mandatory indulgence. These gluten free muffins are bursting with the flavors of blueberry while teasing your tongue with hints of lemon zest. Enjoy for breakfast on the go or enjoy during brunch with tea.
Mise en place:
1 1/2 cup gluten free flour (make sure it is made out of white rice flour)
1 cup yellow cornmeal
1 cup sugar
1 cup vanilla rice milk
1 cup whole blueberries
1/2 cup Blueberry Kush vegetable oil
2 tablespoons lemon zest
3 teaspoons baking powder
2 teaspoons xantham gum
1 teaspoon vanilla extract
1/4 teaspoon salt
Preheat your oven to 350 degrees. In a large bowl, add all of the dry ingredients and the lemon zest. Now add the eggs, Blueberry Kush vegetable oil, vanilla rice milk, vanilla extract and lemon zest. Carefully stir with a whisk until well combined.
Line a muffin pan with papers then fill each liner half way full with muffin batter. Using a spoon or your fingers, gently heap a small pile of blueberries in the middle of the batter. Using the remaining batter, cover up each blueberry plie until the batter is very close to the top of the liner.
Bake for 15-18 minutes, or until a toothpick comes out clean. Serve and enjoy!