Blueberry Honey Muffins, Gluten-Free

http://artofglutenfreebaking.com

Art of Gluten-Free Baking

Special equipment needed

A hand mixer is helpful

Ingredients

1/4 C butter, melted

2 large or extra large eggs

1/2 C honey

1/2 C buttermilk (or milk w/ 1/2 tsp vinegar mixed in)

zest of one lemon (optional)

2 C Jeanne's Gluten-Free All-Purpose Flour Mix

1 tsp aluminum-free double-acting baking powder

1 tsp baking soda

1 tsp salt

1 C fresh or frozen blueberries that are thawed

Preheat the oven to 350 degrees F

-Grease 12 muffin tins or line with muffin papers

-in a medium bowl, combine dry ingredients (and lemon zest if using)

-wash and pat dry blueberries (they should be as dry as possible)

-in a small bowl, mix blueberries with 2 TBL of the dry ingredients, set aside

-in a large bowl, beat together butter and honey. Beat until fluffy

-add eggs, beat well

-add buttermilk

-mix dry ingredients into wet ingredients--don't over mix

-add floured blueberries--don't over mix (you don't want to break the berries)

-spoon into muffin tins

-bake for about 20 minutes (until tester comes out without crumbs)

This recipe make 12 muffins.

Note: If you use a different gluten-free flour mix, alter the amount of or eliminate the xanthan gum, use dairy-free or egg-free substitutes, or change any other ingredients in this recipe, your results may not match my results.