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Gluten Free Blueberry Kush Lemon Surprise Muffins

April 4, 2015 by: Jessica Catalano Breakfast & Brunch ,Desserts ,Gluten-Free ,Vegan ,Vegetarian

The scent of fresh baked blueberry muffins wafting throughout the kitchen air and expanding throughout your house is a simple pleasure in life. Eating one of these delicious creations is something that should be of mandatory indulgence. These gluten free muffins are bursting with the flavors of blueberry while teasing your tongue with hints of lemon zest. The Blueberry Kush possesses a delicate balance of berry and earthiness that will play wonderfully on the pallet while inducing relaxation and pain relief. Enjoy for breakfast or enjoy during brunch with tea on a relaxing day.

Mise en place:

4 eggs
1 1/2 cup gluten free flour
1 cup yellow cornmeal
1 cup sugar
1 cup vanilla rice milk
1 cup whole blueberries
1/2 cup Blueberry Kush infused vegetable oil (7 grams)
2 tablespoons lemon zest
3 teaspoons baking powder
2 teaspoons xantham gum
1 teaspoon vanilla extract
1/4 teaspoon salt


Preheat your oven to 350 degrees. In a large bowl, add all of the dry ingredients and the lemon zest. Now add the eggs, Blueberry Kush vegetable oil, vanilla rice milk, vanilla extract and lemon zest. Carefully stir with a whisk until well combined.

Line a muffin pan with papers then fill each liner half way full with muffin batter. Using a spoon or your fingers, gently heap a small pile of blueberries in the middle of the batter. Using the remaining batter, cover up each blueberry pile until the batter is very close to the top of the liner.

Bake for 15-18 minutes, or until a toothpick comes out clean. Serve and enjoy!

Originally appeared on TGKR Blogspot on 1/15/2012


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