I was inspired by Suzanne Perazzini’s recipe for BLUEBERRY LEMON MUFFINS. Her recipe calls for sour cream and I have yet to find lactose-free sour cream in my area so I knew I would need to switch things up. I used a combination of lactose-free yogurt and milk, plus a little vinegar (on reflection I should have taken the time to juice a lemon — something I will do next time.) I also decided to add a maple sugar topping as the muffin itself is not overly sweet. For me the topping really made these muffins.
Blueberry Maple Topped Muffins
- 2 cups of my 10 Blend GF Flour, or flour of your choice
- 1/8 tsp Baking Powder
- 1 tsp Xanthan Gum (omit if contained in your flour)
- 1/2 cup “Zesty” Sugar (or white sugar & optional citrus zest)
- 6 oz. Lactose Free Low Fat Plain Yogurt
- 1/4 cup Fat Free Lactaid Milk
- 1 TBsp Vinegar, or Lemon Juice – preferred
- 4 TBsps Canola Oil
- 1 large Organic Egg
- 1 + 1/2 cups Fresh Blueberries (1 cup could do)
- 3 TBsps Maple Sugar (you could use white or brown sugar)
- a pinch of Salt
- 1/8 tsp Ground Cardamom
- Preheat the oven to 350°F.
- Measure 2 cups flour into a large bowl. Remove about 1/4 cup of flour to add to your blueberries.
- Add xanthan gum & baking powder to the remaining flour. Whisk to combine. Then add sugar and whisk again thoroughly.
- In a smaller bowl, combine your yogurt, milk, vinegar or lemon juice. Then add your oil and egg. Whisk until smooth.
- Make a well in your dry ingredients. Pour wet ingredients into the dry and fold until nearly mixed.
- Add the blueberries and continue folding until just combined.
- Scoop the batter into paper lined muffin tins, filling right to the top.
- In a small dish, mix maple sugar, salt, and cardamom for topping.
- Sprinkle topping over the batter filled muffin cups, and pat gently.
- Bake for 12 minutes.
This is the most like “normal” GF baked item I have produced to date. Will certainly make again with lemon juice.