It's blueberry season! There are so many ways to use blueberries: cereal topper, yogurt mix-in, pies, cakes, muffins, cobblers, on a salad, in a fruit salad... the list goes on! While we freeze many of the berries we pick for use during non-blueberry season, it's hard not use lots of them fresh. One of Kim's favs is Lemon Blueberry Muffins - gluten and dairy free, of course. This recipe is easily converted back to gluten-full by switching to regular flour and dairy can go back in by using regular butter and yogurt instead of coconut milk.
Minka Farm Lemon Blueberry Muffins Recipe (gluten and dairy- free)
Ingredients:
2 cups gluten free flour mix (our flour mix contains cornstarch, tapioca, rice, garbanzo bean, fava bean, millet & guar gum, but yours will be dictated by your dietary needs)
1/2 cup sugar
1/2 tsp baking powder
1/2 tsp baking soda
1/8 tsp nutmeg
1/4 cup salted margarine (add 1/2 tsp salt if using unsalted)
1 1/4 cup coconut milk (the canned type - not the kind for drinking)
1 tsp lemon juice
1 duck egg or 1 extra large chicken egg
1 tbsp. grated lemon rind
1 cup blueberries
1 tbsp. fresh lemon juice
1/2 cup powdered sugar
Directions:
Preheat oven to 400 degrees F.
Combine flour and next 4 ingredients (through nutmeg) in a medium bowl. Cut in margarine with a pastry blender or 2 knives until mixture resembles coarse meal.
Combine coconut milk, 1 tsp lemon juice, egg and rind; stir well with a whisk. Add to flour mixture; stir until well mixed. Gently fold in blueberries. If using frozen, keep them frozen until ready to use and then work quickly to prevent purple muffins.
Spoon batter into 12 muffin cup tins lined with paper cupcake liners. Bake for 20 minutes or until the muffins spring back when lightly touched.
Remove muffins from pans immediately and place on a wire rack to cool.
Combine 1 tbsp. lemon juice with powdered sugar in a small bowl. Drizzle glaze evenly over cooled muffins.
Enjoy!!