I am baking my orange cranberry buns today and since I am in a baking mood, I decided to make these muffins. They use both dried and frozen blueberries to make them extra tasty. If you don’t have a Meyer lemon, just use a regular one. They make a perfect breakfast, brunch or snack time treat.
Michele’s Meyer Lemon Blueberry Muffins
3 cups gluten-free flour mix
2 tsp Xanthan gum
2 Tbsp baking powder
3/4 tsp salt
4 small Meyer Lemons washed and cut into wedges, seeds removed (leave peel on) or 2 regular lemons
3/4 cup buttermilk (or 3/4 milk with 2 Tbsp lemon juice)
3/4 cup soft butter
2 1/2 cups sugar (use 1/2 more if using regular lemons)
1 cup frozen blueberries
1 cup dried blueberries
Pre-heat oven to 375 degrees F. Spray muffin pan with non stick spray or line them with paper muffin cups. Place all dry ingredients in a bowl and whisk together. Place butter, sugar, lemons and eggs in blender and process until lemon is very fine. Add wet ingredients to dry and just mix til incorporated. Gently fold in blueberries.
Using a releasing ice cream scoop place 1/4 cup of batter into liners. Bake for 25 – 30 minutes until golden brown and a tester comes out clean. Let cool in pan for 5 minutes then remove to cooling racks. Delicious! I hope you enjoy this recipe. Cheers, Michele