Gluten Free Dairy Free Berry Lemon Muffins

I love a sweet lemon muffin.  It just hints that spring is on the way!  The Gluten Free Dairy Free Berry Lemon Muffins are packed with berries with lemon complimenting the berries’ sweetness.  You can use fresh or frozen fruit in this recipe.  If you use frozen, do not thaw the fruit ahead of time, just mix them in still frozen.  If you do not have a mix of berries, or just prefer one type of berry over another, go ahead and use the berries you love (remembering to use the same total amount of berries called for in the recipe).

I used all raspberries here as that is what I had in my freezer.  Eating muffins filled with my garden raspberries from last summer tasted like bite of spring as I snuggled down to look at seed catalogs.  I hope you enjoy them as much as I did!

Gluten Free Dairy Free Berry Lemon Muffins

Author/Source:

adapted by Angela @ Onceamonthmom.com from Elizabeth @ seriouseats.com

Ingredients:

• 2 cups finely ground white rice flour
• 1 1/2 cups sugar
• 1/2 cup sweet rice flour
• 1/2 cup potato starch
• 1 tablespoon gluten free baking powder
• 1/2 teaspoon salt
• 1/2 teaspoon xanthan gum
• 1 1/2 cup gluten and dairy free unsweetened milk substitute of choice
• 2 large eggs (or use an egg replacer)
• 3/4 cup oil
• 2 teaspoons gluten free vanilla extract
• 1 1/2 cups blueberries, fresh or frozen
• 1 cup diced strawberries, fresh or frozen
• 1/2 cup raspberries, fresh or frozen
• 1 1/2 tablespoon fresh finely minced lemon zest

Directions:

Preheat oven to 375 degrees F. Line muffin pans with paper liners and set aside.

In a bowl, whisk together the rice flour, sugar, sweet rice flour, potato starch, baking powder, salt and xanthan gum. In another bowl whisk together the eggs, milk substitute, oil vanilla and lemon zest. Add wet ingredients to dry, mixing just until batter is smooth. Fold in berries.

Fill prepared muffin cups about 2/3 full. Bake muffins 20-25 minutes until muffins are golden and a toothpick in the muffin comes out clean. Put muffins on a wire rack and allow to cool.

Freezing Directions:

To freeze: Put cooled muffins into a zip-sealed freezer bag. Remove as much air as possible, seal, label and freeze.

To serve: Thaw. Eat muffin at room temp or warm through.

Servings: 16

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This entry was posted on Tuesday, January 17th, 2012 at 7:00 am and is filed under Recipes. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.