Sugar-Free and Gluten-Free Blueberry Lemon Muffins

Makes 12 muffins

Ingredients:
2 cups gluten-free all-purpose flour
1 teaspoon xanthan gum
½ cup brown rice syrup
1 tablespoon baking powder
½ teaspoon salt
8 drops Lemon essential oil
1 egg
1 cup milk
½ cup butter, melted
1 cup fresh or frozen blueberries

Directions:
Mix flour, xanthan gum, baking
Beat egg in medium bowl; add milk, butter, brown rice syrup, and Lemon essential oil and blend together.
Add egg mixture to dry ingredients.
Mix in blueberries.
Fill lined muffin tins 2/3 full.
Bake for 20 minutes at 375 degrees Fahrenheit.
Tip: Add more rice syrup or honey for additional sweetness.

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Print Sugar-and Gluten-Free Blueberry Lemon Muffins
Servings:12 Prep Time:15 mins Cook Time:20 mins Difficulty:Easy
Ingredients:

2 cups gluten-free all-purpose flour
1 teaspoon xanthan gum
½ cup brown rice syrup
1 tablespoon baking powder
½ teaspoon salt
8 drops Lemon essential oil
1 egg
1 cup milk
½ cup butter, melted
1 cup fresh or frozen blueberries
Instructions:

Mix flour, xanthan gum, baking
Beat egg in medium bowl; add milk, butter, brown rice syrup, and Lemon essential oil and blend together.
Add egg mixture to dry ingredients.
Mix in blueberries.
Fill lined muffin tins 2/3 full.
Bake for 20 minutes at 375 degrees Fahrenheit.
Tips:

Add more brown rice syrup or honey for additional sweetness.

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