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Lemon Blueberry Muffins (gluten-free)

Featured in the Honolulu Star-Advertiser on March 7, 2012.

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Ingredients:

Lemon Blueberry Muffins (gluten-free)

  • Non-stick cooking spray
  • 10 tablespoons butter, softened
  • 1 cup sugar
  • Zest of 1 lemon
  • 2 large eggs
  • 3 cups gluten-free flour blend (available in local supermarkets)
  • 1 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 1/2 cups plain yogurt
  • 1 cup fresh blueberries (or fruit of choice)
  • Sugar for topping

Directions:

  1. Preheat oven to 375°F.
  2. Coat muffin pans with non-stick cooking spray.
  3. In a large bowl, cream the butter, sugar and lemon zest together with a spatula.
  4. Do not use an electric mixer as muffins will not rise.
  5. Add the eggs one at a time, mixing after each.
  6. Add one cup of flour, baking powder, baking soda, and salt; mix well.
  7. Add half the yogurt and stir until combined, then add another cup of flour, the rest of the yogurt, and the rest of the flour; add berries and stir gently.
  8. Pour batter into muffin pans (about 2/3 full).
  9. Sprinkle sugar for topping; bake for 25-30 minutes, until golden and springy to the touch.

Makes 24 muffins.

Approximate Nutrient Analysis per serving (based on plain yogurt):
180 calories, 7 g fat, 3.5 g saturated fat, 30 mg cholesterol, 150 mg sodium, 27 g carbohydrate, 1 g fiber, 10 g sugar, 3 g protein

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