Gluten Free Lemon Blueberry Muffins
These light and fluffy muffins strike a perfect flavor balance with lemon, blueberries and white chocolate.
Ingredients
- 1 package Wildtree Gluten Free Muffin Mix
- ¾ cup milk (low-fat)
- 3 large eggs
- ¼ cup Wildtree natural or Butter Flavor Grapeseed Oil
- 1 tsp lemon extract
- 1 cup blueberries (fresh or frozen)
- 1/2-1 cup white chocolate chips (optional, make sure they are GF)
- 1/4 cup coarse sugar (optional, for sprinkling on top)
Instructions
- Preheat oven to 350°F and grease a 12 cup muffin tin, or line wells with muffin cups.
- Place Muffin Mix, milk eggs, lemon extract and Grapeseed oil in a large bowl and beat with an electric mixer on medium speed for 2 minutes, scraping the bowl occasionally.
- Gently fold in blueberries.
- If desired, sprinkle tops of muffins lightly with coarse sugar.
- Scoop batter into the prepared muffin tin and bake for 20-25 minutes or until a toothpick inserted in the center of a muffin comes out clean.
- Store loosely covered.
- Enjoy!
Notes
Recipe adapted from Wildtree.
The nutrition facts provided are calculated using a third-party tool and are estimates only. Actual nutritional content may vary based on the ingredients and brands you use, as well as portion sizes. For accurate results, please consult a registered dietitian or nutritionist.