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Gluten free blueberry lemon almond muffins made with Montana Gluten Free All Purpose Baking Mix
Yields1 Serving
Prep Time10 minsCook Time20 minsTotal Time30 mins
 2 tsp baking powder
 1 tsp almond extract
 ¼ tsp lemon zest
 ¼ tsp lemon juice
 ½ cup milk
 1 ½ cups blueberries
 ½ cup brown sugar
 ½ cup white sugar
 ½ cup room-temperature butter
 2 eggs
 ¼ cup slivered almonds (optional)
1

Grease 12 muffin cups or line with muffin liners and preheat oven to 375 degrees F.

2

In a medium sized bowl combine baking powder,and 2 cups of All Purpose Baking Mix.

3

In a small bowl, cover blueberries with 2 tablespoons flour, gently mix until berries are covered. (Coating the berries in this way keeps the batter and muffins from turning purple.)

4

In a mixer or large bowl beat butter, and both kinds of sugars. Add the lemon zest, lemon juice, eggs and vanilla extract, mix well.

5

Alternate adding dry ingredients and milk to mix. Stir as you go. Gently fold in blueberries, do not stir. Scoop batter into muffin tin. Bake muffins at 350F for 20-25 minutes. To test whether or not your muffins are done, simply insert a tooth pick into the center. Once the tooth pick comes out clean, it is done. Cool muffins on a wire rack.

Ingredients

 2 tsp baking powder
 1 tsp almond extract
 ¼ tsp lemon zest
 ¼ tsp lemon juice
 ½ cup milk
 1 ½ cups blueberries
 ½ cup brown sugar
 ½ cup white sugar
 ½ cup room-temperature butter
 2 eggs
 ¼ cup slivered almonds (optional)

Directions

1

Grease 12 muffin cups or line with muffin liners and preheat oven to 375 degrees F.

2

In a medium sized bowl combine baking powder,and 2 cups of All Purpose Baking Mix.

3

In a small bowl, cover blueberries with 2 tablespoons flour, gently mix until berries are covered. (Coating the berries in this way keeps the batter and muffins from turning purple.)

4

In a mixer or large bowl beat butter, and both kinds of sugars. Add the lemon zest, lemon juice, eggs and vanilla extract, mix well.

5

Alternate adding dry ingredients and milk to mix. Stir as you go. Gently fold in blueberries, do not stir. Scoop batter into muffin tin. Bake muffins at 350F for 20-25 minutes. To test whether or not your muffins are done, simply insert a tooth pick into the center. Once the tooth pick comes out clean, it is done. Cool muffins on a wire rack.

Notes

Gluten Free Blueberry Lemon Almond Muffin Recipe