GF Lemon Blueberry Poppy Seed Muffins

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Ingredients

• 1 1/2 cups gluten free flour (I use the King Arthur 1:1)

• 1/3 cup cane sugar

• 1 tsp baking powder

• 1/2 tsp baking soda

• 1/2 tsp kosher salt

• 3/4 tsp vanilla extract

• 5 tbsp unsalted butter, melted

• 1/4 cup lemon juice

• 3 tbsp yogurt

• 1 cup milk

• 1 tbsp poppy seeds

• 1 heaping cup fresh blueberries, tossed in flour

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Method

1. Preheat your oven to 350°F and line a muffin tin with liners.

2. In a large bowl, sift together the flour, baking powder, baking soda, and salt. Set aside.

3. In a separate bowl, whisk together the milk, eggs, and vanilla. Once mixed, add in the melted butter.

4. Gradually add the flour mixture to the wet ingredients, folding them together. Then, stir in the yogurt and sugar until fully combined.

5. Gently fold in the blueberries and poppyseeds. Allow the batter to sit at room tempreture for 30 minutes before baking.

6. Fill each of muffin cup to the top and place in the oven to bake for 25 minutes, then remove from the oven and let cool.

7. Once completely cooled, serve and enjoy!

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Notes 

• This is a super easy and delicious GF muffin recipe. Allowing the batter to sit before baking will eliminate some of the graininess that comes with gluten free baking.

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