Gluten-Free Lemon Blueberry Muffins
Ingredients
- 1/2 cup butter, room temperature
- Zest of one lemon
- 1 cup sugar, plus more for topping
- 1 egg
- 1 tablespoon vanilla
- 2 cups gluten-free measure for measure flour
- 2 teaspoons baking powder
- 2 cups blueberries
- 1/2 cup milk
Preparation
Preheat oven to 375.
Cream together lemon zest, butter, and sugar.
Beat in egg and vanilla.
Combine 1/4 cup flour with blueberries in separate bowl.
Mix together remaining flour and baking powder.
Add to butter mixture alternating with adding milk.
Fold in blueberries.
Put in muffin tin and top with more sugar.
Cook 23-30 minutes depending on muffin size.
