Recipe Of The Week: Blueberry Lemon Muffins

My little guy just turned 4 yesterday. Because it was a crazy school day (and we'd been celebrating all week), I made him heart shaped toast for breakfast. However, my usual birthday-morning treat for the kids is a big tray full of these delicious muffins. Definitely one of our family favorite (and very easy to stick a candle or two in).

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Blueberry Lemon Muffins

2 cups all purpose flour (or 2 cups rice flour)
1 cup whole wheat flour (or 1 cup potato starch + 1 tsp xanthan gum)
1 cup sugar
4 tsp baking powder
2 eggs
1/2 cup oil
1 cup milk
2 cups blueberries (fresh or frozen)
zest plus juice of 1/3 small lemon

Combine dry ingredients in large bowl. Add eggs, oil, milk and lemon. Mix until just moist. Fold in blueberries. Grease 18 muffin cups and fill 3/4 full with batter. Top muffins with another sprinkle of sugar. Bake at 400 degrees for 20 minutes.

 

*note: theses are also excellent substituting frozen mixes berries for the blueberries