This gluten free muffins recipe is a favorite in our household and neighborhood. Our kids will happily eat these all week, and more than once their friends have asked me to send the recipe home with them! They would also freeze well – although in our house they never make it that long…
Ingredients
- 5 Tbsp unsalted butter or dairy free butter (we use Earth Balance)
- 1/3 cup sugar
- Finely grated zest from half a lemon
- ¾ cup plain unsweetened yogurt or ricotta cheese (we use Kite Hill almond ricotta)
- 1 large egg
- 1 ½ tsp baking powder
- ¼ tsp baking soda
- ¼ tsp salt
- 1 cup all purpose flour or gluten free flour mix (we use ½ cup rice flour, ¼ cup potato starch and ¼ cup tapioca starch)
- ½ cup almond flour
- 1 ½ cups blueberries, fresh or frozen
- 2 Tbsp sugar
- Juice from ½ a lemon
Directions
Preheat oven to 375F. Line a muffin tin with paper liners. Melt butter in a large bowl and wish in sugar, lemon zest, yogurt or ricotta and egg until smooth. Wish in baking powder, baking soda and salt until fully combined, then lightly fold in flour and berries. Batter will be very thick, like cookie dough. Spoon batter into muffin cups. Bake for 25-30 minutes, until tops are gold and a toothpick inserted into the center comes out clean (except for the blueberry goo). Let cool in pan for 10 minutes, then remove from tin.
While cooling, mix together 2 Tbsp sugar and lemon juice. Spoon evenly onto muffin tops to add a lemon kick!
Adapted from The Smitten Kitchen, Even More Perfect Blueberry Muffins
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Dr. Jen Jewel-Larsen, ND
Naturopathic Doctor San Jose
408-356-1364
