AuthorE. Gluten
DifficultyIntermediate
TweetSave
Yields1 Serving
Prep Time20 minsCook Time30 minsTotal Time50 mins
 2 tsp baking powder
 ¼ tsp salt
 ¾ tsp xanthan gum
 ½ cup butter or margarine
 1 cup granulated sugar
 2 large eggs
 1 tsp vanilla
 ½ tsp lemon juice
 ½ cup sour cream
 ½ cup milk
Topping
 1 tbsp granulated sugar
 ¼ tsp ground nutmeg
1

Heat oven to 375°. Grease muffin pans.

2

In a bowl whisk together the flour, baking powder, salt, and xanthan gum. Set aside.

3

In a separate bowl whip butter until creamy. Add the sugar and beat until pale and fluffy. Add eggs one at a time, beating after each. Add vanilla, lemon juice and sour cream. With a rubber spatula fold in half the flour and half the milk, repeat until all the flour and milk has been used. Sprinkle the topping on top of each muffin.

4

Bake 15-20 minutes for mini muffins, 25-30 minutes for regular muffins. They should be golden brown and springy to the touch.

Other Options
5

2 1/2 c. fresh or frozen blueberries.
or
Omit lemon juice. Add 1 c. chocolate chips.
or
Drop a teaspoonful of jam on top, then add more muffin batter.

Category

Ingredients

 2 tsp baking powder
 ¼ tsp salt
 ¾ tsp xanthan gum
 ½ cup butter or margarine
 1 cup granulated sugar
 2 large eggs
 1 tsp vanilla
 ½ tsp lemon juice
 ½ cup sour cream
 ½ cup milk
Topping
 1 tbsp granulated sugar
 ¼ tsp ground nutmeg

Directions

1

Heat oven to 375°. Grease muffin pans.

2

In a bowl whisk together the flour, baking powder, salt, and xanthan gum. Set aside.

3

In a separate bowl whip butter until creamy. Add the sugar and beat until pale and fluffy. Add eggs one at a time, beating after each. Add vanilla, lemon juice and sour cream. With a rubber spatula fold in half the flour and half the milk, repeat until all the flour and milk has been used. Sprinkle the topping on top of each muffin.

4

Bake 15-20 minutes for mini muffins, 25-30 minutes for regular muffins. They should be golden brown and springy to the touch.

Other Options
5

2 1/2 c. fresh or frozen blueberries.
or
Omit lemon juice. Add 1 c. chocolate chips.
or
Drop a teaspoonful of jam on top, then add more muffin batter.

Gluten Free Blueberry Muffins