Yield: 11 regular sized muffins and 1 baby muffin
1 tsp lemon juice
1 1/4 c. unsweetened almond milk (or other non-dairy milk)
2 c. Meisters Gluten Free All Purpose Flour Mix
1/4 cup + 2 tbsp sugar
1 tbsp baking powder
1/4 tsp baking soda
1/2 tsp salt
1/2 tsp ground cinnamon
zest of one lemon
6 tbsp chilled Earth Balance butter, cut into small pieces
1 cup blueberries dusted with a little bit of cornstarch (to keep them from clumping in the batter)
additional sugar, optional
Preheat oven to 400 degrees. Grease one 12 cup muffin tin.
Add the lemon juice to the almond milk and set aside while you assemble the rest of the ingredients.
In a medium-sized bowl, combine flour, sugar, baking powder, baking soda, salt, cinnamon, and lemon zest until well-mixed.
Add butter and blend in using a pastry cutter or two knives or your fingers. Continue blending until you can no longer distinguish the butter from the flour. Add the almond milk/lemon juice mixture and stir just until the ingredients are blended together.
Gently stir in the blueberries, being careful not to overmix the batter.
Spoon into the muffin cups. I did this using an ice cream scoop, thus enabling the muffins to all be uniform in size. I had a little bit of batter remaining and made a baby muffin in the last muffin cup! Sprinkle a little bit of sugar on top of each muffin before baking.
Bake for 24 minutes. Check for doneness by inserting toothpick or cake tester into one of the muffins. If it comes out clean, remove muffins and let cool in the muffin tin for about 10 minutes, then transfer to a cooling rack. Cool thoroughly before serving. Or not:).