GF Light & Fluffy Lemon & Blueberry Muffins

 We seem to go through a lot of muffins around here. They're a favorite. Everyone loves muffins for breakfast, lunch, dinner, or snack-time. These lovely lemon and blueberry muffins are based off one of my favorite light and fluffy lemon or lemon-poppyseed muffins.  Quite a lot of the time, the types of muffins I end up making are directly influenced by what fruits and vegetables I happen to have in the refrigerator needing to be used. In this case - some lemons and blueberries. Enjoy! 

Lemon & Blueberry Muffins, fresh from the oven. Yum!

Light & Fluffy Lemon & Blueberry Muffins

Makes 24 muffins

Preheat oven to 350 F.  Line tins with paper liners.

In a mixing bowl, whisk together:
1 cup brown rice flour
3/4 cup white rice flour
1/4 c + 2 Tbsp arrowroot starch OR cornstarch
1/4 cup potato starch
1/4 cup tapioca starch
1 1/2 tsp xanthan gum
1 tsp salt
1 Tbsp baking powder
2 tsp baking soda

Add and beat 2-3 minutes until nice and smooth:
4 eggs
2/3 cup sour cream
2/3 cup milk
1 cup sugar 
1 cup butter, softened
1/4 cup lemon juice
2 Tbsp packed lemon zest (and/or 5 drops lemon essential oil)

Mix into batter:

1 - 1/2 cup fresh blueberries

Batter ready to put into muffin tins!

Divide batter into prepared muffin cups.

I like to use a really large size cookie scoop to divide up the batter.

Sprinkle the tops of the muffins with: 

~1 Tbsp granulated sugar

I fine this adds just a touch of caramelized sweetness 

Bake muffins at 350 F for 18-20 minutes until golden brown on top.  Let rest in tins a few minutes before removing to wire racks to cool.  These are wonderful hot or cooled on the day of baking. I like to put leave a handful of muffins in a tupperware on the counter for any that will be eaten within a day and reheat 15 second in the microwave before serving.  The remaining I put in a ziploc freezer bag and freeze for later. Enjoy! 

This recipe made 24 muffins. 

GF Light & Fluffy Lemon & Blueberry Muffins Recipe by Successfully Gluten Free!