Gluten Free Lemon Blackberry Muffins
Ingredients
- 8 Tablespoon butter softened
- 1/2 cup + 2 tablespoon sugar
- 2 eggs
- 3/4 cup toasted almonds ground fine in a food processor
- 1/3 cup sour milk or buttermilk
- 1/3 cup + 2 tablespoon brown rice flour
- 1/4 cup tapioca starch
- 2 tablespoon white rice flour
- 3/4 teas poon xantham gum
- 2 teaspoon baking powder
- 3/4 teas poon baking soda
- zest from 2 large lemons
- 1/2 cup lemon juice divided (1/4 cup + 1 tablespoon for muffins, 1/4 cup - 1 tablespoon for glaze)
- 1/4 teaspoon mexican vanilla
- 1 cup blackberries fresh or frozen, (optional, can also use blueberries)
- 5 or 6 heaping teaspoons powdered sugar for glaze
Instructions
- Preheat oven to 350 degrees. Line a muffin pan with paper muffin cups.
- In a large mixer, cream the butter and the sugar. Beat in the eggs, then the flours and dry all ingredients (except powdered sugar).
- Add the milk, lemon zest, lemon juice and vanilla. Mix until combined. Stir in by hand 1 cup of fresh or frozen blackberries (or blueberries).
- Spoon batter into prepared muffin papers. Bake for 15-20 minutes.
Glaze
- Heat reserved lemon juice slightly and add powdered sugar and stir until smooth. Put muffins on a cooling rack and drizzle glaze on muffins. These are delicious when warm!