This is an easy semi homemade lemony moist gluten free blueberry muffin recipe I adapted using a gluten free muffin mix from King Arthur Baking Company. This recipe is for those who don’t want to create their own GF flour blend, but are not sure what mix to use. They are not all created equal. The type of flours in the mix is key to the desired texture for whatever it is you’re baking. Potato starch and rice blends are the softest and sweetest. Blends that include other grains like millet, or beans and lentils, are for heartier bakes.

Even the potato rice blends still need a little tweak to enhance the flavor and texture. After much trial and error, including bakes I just tossed right in the trash, this is the recipe that works! It saves time, money, and cabinet space (no need to store different flours, xanthan gum, cellulose, etc.) Using lemons and blueberries, make these muffins moist, sweet and tender. I use blueberries in this recipe because they are in season right now by us in Oak Lawn, Illinois. In season, fresh berries have no rival for flavor. They are deliriously delicious. The acid from the lemons tweaks the texture, adds moisture, and gives a tart balance to the sweet flours and blueberries.

INGREDIENT LIST;

• One King Arthur Gluten Free Muffin Mix
• 3 Eggs – I used Happy Egg Co.
• 6 TBS of grapeseed oil
• 1 Cup Buttermilk
• 2 large organic lemons (organic because you will be using the zest)
• 1 Tbs of pure Vanilla Extract, Madagascar Bourbon Vanilla is the best if you can find it.
• 1 1/2 cups of fresh blueberries. Blueberries are in season here, so they are fresh and full of flavor.

The substitutions and additions to the list on the back of the box are – – –

• The box mix calls for 1 cup of cow’s milk. Regular cow’s milk doesn’t agree with me but I can tolerate some buttermilk because of the fermentation. Buttermilk also gives the muffins a little extra fluff and rise. I have also used both Oat Milk and Almond Milk inthis recipe. The Oat Milk works better because it has oil added to it giving it a creamy texture. Almond milk usually does not. The recipe needs the extra bit of fat and protein for flavor and texture. Also for that reason, if you use cow’s milk, I do not recommend skim milk.
• I used Grapeseed oil because it is light in color and flavor and tolerates high heat. Also because as yummy as butter is, it doesn’t like me very much.
• Pure vanilla adds flavor depth and balances the sweet flour blend.
• The acid from the lemon zest and juice creates a softer texture and adds a tartness to balance the sweet flours and blueberries.
• Fresh Blueberries add texture to the soft muffins and in season, they are very sweet and juicy. Here we use Michigan blueberries from the farmers market. It’s hard not to eat them all on the way home. They smell so good.

First – preheat your oven to 375 F and grease your muffin tins. This recipe makes 15 average sized muffins when filled just to the rim with 4 Tbs of batter in well. If you don’t have 2 muffin tins, you can put more batter in each well. This means it will take a little longer for the muffins to bake.

Second – Zest the two lemons, removing all the yellow skin. The long tool in this photo is the zester. You can use any grater that suits you though.

Third – Squeeze all the juice you can out of both lemons, using either the citrus juicer or your hands, making sure to keep the seeds out. Once you’ve done that, take a fork and scrape some pulp out too.

Fourth – Beat the eggs. To the beaten eggs add the oil, vanilla, buttermilk, lemon zest and juice. Mix just until blended.

Fifth – Dump the box mix of dry ingredients into a large bowl. Add your bowl of wet ingredients into the dry, mixing just until blended. Don’t over mix or you will have dry muffins. Then fold in your blueberries, also just until blended.

Sixth – Fill the greased muffin tins just to the rim with about 4 Tbs of batter in each well. Let the filled tins sit for 10 minutes before putting them in your pre-heated oven. If you want extra sweetness, you can sprinkle granulated sugar on top of the batter before you put them in the oven. I didn’t add the sugar. The fruit combo made them sweet enough for us.

Seventh – Bake for 18-22 minutes, more if you have filled your tins more than 4Tbs. They’re done when a toothpick or knife comes out clean when inserted into the middle of the muffin. Let them rest 5 minutes before taking them out of the tins. Then resist the urge to eat them while warm. Gluten free bakery needs to cool before your eat it, otherwise the texture is gluey. Letting them cool also lets the flavor of the blueberries and lemon come through.

Share the fruits of your labor with good company. Set the table with unique dishes, add some flowers from the garden, and now you’re in your happy place.