This recipe is free of gluten, refined sugar, and delicious. The tangy and sweet flavor of blueberry pairs well with citrus, and Lemon oil delivers that zest to this melt-in-your-mouth recipe.
2 cups gluten-free all-purpose flour
1 teaspoon xanthan gum
½ cup honey or brown rice syrup
1 tablespoon baking powder
½ teaspoon salt
1 cup milk
½ cup butter, melted
1 cup fresh or frozen blueberries
- Mix flour, xanthan gum, and baking powder.
- Beat egg in a medium bowl; add milk, butter, brown rice syrup, and Lemon oil and blend together. Add mixture to dry ingredients.
- Mix in blueberries.
- Spoon batter into a lined muffin tin, filling each muffin mold two-thirds.
- Bake for 20 minutes at 375° F.
Tip: Although this recipe calls for one cup blueberries, you can never go wrong with more berries.