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American · Breakfast
Lemon Blueberry Muffins
Bright, tender muffins made from a gluten-free baking mix, with lemon zest in the batter, blueberries folded in and a sparkle of sugar on top.
- YieldServes 8 · 8 muffins
- Hands-on15 min
- Total35 min
- Difficulty
Ingredients
- 1⅓ cupsgluten-free baking mix
- 3½ tbspgranulated sugar
- ½ cupwhole milk
- 3⅓ tbspunsalted butter, melted
- 2eggs, large, beaten
- 2 tsplemon zest, finely grated
- ⅔ cupblueberries, fresh, or frozen and thawed then patted dry
- 4 tspgranulated sugar, for the tops
- to tastecooking spray, the kind without flour
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