The kids are finished up with summer camp and this is their first full week home since school ended. They love helping out with the baking process and it sure does put in the time, if you know what I mean Moms 🙂
Today, we whipped up a batch of Blueberry Lemon Muffins. They are refined sugar-free (obviously) and also gluten-free.
I don’t know about you but I love anything with blueberries in it. I suspect that’s because it brings back so many great memories of picking berries with my Mom near our house up North. The dog always had her nose in the bushes while we picked so she certainly had her fair share. My folks house is situated in greenbelt territory so the blueberries always run rampant every year. Can I get a “heck ya” for free blueberries!!
Sugar-Free Blueberry Lemon Muffins (also Gluten-Free)
2 cups gluten-free all purpose flour
1 tsp Xanthan Gum
1/2 cup Brown Rice Syrup
1 tblsp Baking Powder
1/2 tsp Salt
8 drops of Lemon Essential Oil (or rind of 1 lemon)
1 cup Milk
1/2 cup Butter, Melted
1 cup of fresh or frozen Blueberries
Mix flour, xanthan gum, baking powder, salt in a large glass bowl
Beat egg in a medium bowl; add milk, butter, brown rice syrup and essential oil and blend
Add egg mixture to dry ingredients.
Fold in blueberries.
Fill lined muffin tins 2/3 full
Bake for 20 minutes at 375.
Makes 12 muffins.
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