2 cups gluten-free all-purpose flour (with xanthan gum)
3/4 cup sugar
2 teaspoons baking powder
3/4 teaspoon salt
1/2 cup (1 stick) unsalted butter, softened
1/2 cup coconut almond blend milk
2 large eggs
1 1/2 teaspoons grated lemon zest
1 teaspoon vanilla extract
1 1/2 cups blueberries (fresh or frozen)
Mix everything together and beat on medium speed for about two minutes. Fold in the blueberries. Bake at 375 degrees F for 20 minutes. Makes12 muffins.
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