Well, for me these days it is all about a gluten free diet. Finding good baking recipes at times are a bit of a challenge, but this recipe I do believe is officially perfected. You won’t feel a bit guilty with this one. And for our Celiac friends, you can’t beat this amazing muffin. Enjoy!
Lemon Blueberry Poppyseed Muffins
1 c. Pillsbury Best Gluten Free Flour
2 tsp. gluten free baking powder
¼ tsp. salt
¼ c. butter
¾ c. sugar, plus a tablespoon or so to sprinkle on top
2 tsp. finely grated lemon zest
2 tsp. poppyseeds
1 egg
¼ c. buttermilk
¾ – 1 c. blueberries
Icing Topping
4 Tbl of confectioners sugar
½ -1t of fresh squeezed lemon from the zested lemon
¼ tsp of real vanilla extract
Instructions
Preheat your oven to 375°F. Grease a muffin tin. Now, I use the jumbo muffin pans. That creates about 5 delicious jumbo muffins.
Mix all but one tsp of flour and baking powder together in a small bowl. Set aside.
Cream together butter, sugar, egg, salt, lemon zest, poppyseeds and buttermilk. Gently blend the flour into the wet mixture. Finally, use your 1 teaspoon of flour to coat the blueberries (this prevents them sinking to the bottom), then fold them into the batter gently.
Pour into baking cups and bake for 22-25 minutes.
Let cool.
Combine ingredients for your topping. Drizzle til your hearts content. Oh, it is SO good!
