Sunday, August 31, 2014

Blueberry-Lemon Zest Muffins

This is a recipe I've been wanting to make all summer. I found it on platter made as a bread, Lemon-Blueberry Bread. But for us making muffins is just more practical. I made a couple of other changes too - like adding more blueberries…the more the better right?
Please check out this awesome blog, Platter Talk  for more wonderful recipes, or click on the link for the original recipe.

Here is my version with vegan and gluten free options too.

Blueberry-Lemon Zest Muffins                             
1 1/2 cup all-purpose flour, or a gluten free flour blend.
1 cup sugar
juice from 1 small lemon
2 eggs, or egg replacer equal to 2 eggs
1 tsp baking powder
3/4 tsp  xanthan gum for gluten free muffins
1/3 cup butter, or a non-dairy type product
1 tsp salt
1 cup blueberries
zest from 1 small lemon
1/2 cup milk, or any non-dairy type product  (I used soy)

Preheat oven to 375.
Line muffin pan with paper or silicone liners, or use a non-stick spray.

In a large mixing bowl add flour, baking powder and salt. And xanthan gum if gluten free. Stir together then set aside.

In a small mixing bowl add eggs or egg replacement, sugar, lemon juice, and lemon zest. Mix well. Melt butter or non-dairy butter product, then add to egg mixture.

Add liquid mixture to large mixing bowl with dry ingredients and stir. Fold in blueberries.

Fill muffin pan about 3/4 full.  Bake for 20-25 minutes or until top springs back when lightly touched.

Remove from pan and bite into a sweet, flavorful muffin.

And remember, muffins freeze well and make a quick breakfast or snack. Defrost about 45 seconds, or just pack frozen in a lunch.


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