• 2 Cups gluten-free all-purpose flour
  • 3/4 Cup granulated sugar
  • 2 Teaspoons baking powder
  • 1 Tsp. xanthan gum
  • 1/2 Tsp. salt
  • 1/2 Cup (1 stick) unsalted butter, melted and cooled
  • 1 Cup whole milk
  • 2 Teaspoons grated lemon zest
  • 1 Tsp. vanilla extract
  • 1 Package (6 ounces) Driscoll's Blueberries
  • 2 large eggs
  1. PREHEAT oven to 375°F.

  2. GREASE a 12-cup muffin pan with butter or oil or line with paper liners.
  3. PLACE eggs into a large bowl.
  4. WHISK eggs until thoroughly blended.
  5. ADD milk, lemon zest, vanilla, and butter.
  6. WHISK egg mixture again to incorporate ingredients.
  7. SET ASIDE egg mixture.
  8. PLACE flour into a medium bowl.
  9. ADD sugar, baking powder, xanthan gum, and salt.
  10. WHISK flour mixture briefly to incorporate ingredients.
  11. STIR flour mixture into egg mixture just until moistened. Do not over mix.
  12. FOLD blueberries gently into batter. Do not over mix.
  13. DIVIDE batter evenly between muffin cups.
  14. BAKE 10 minutes.
  15. ROTATE pan and CONTINUE BAKING 10-14 minutes longer or until muffin tops are golden brown and a toothpick inserted in center comes out clean.
  16. COOL muffins in pan 3 minutes.
  17. SERVE warm or remove to wire rack to cool completely.
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Serving Size:

1 muffin

Calories 202.53
Total Fat 8.50 g
Saturated Fat 5.78 g
Cholesterol 56.85 mg
Sodium 179.69 mg
Total Carbohydrates 31.41 g
Dietary Fiber 1.39 g
Protein 1.52 g