Gluten-free Lemon Blueberry Muffins

Ingredients

• Egg

  Whole, fresh eggs

  2 large or 100g

• Egg yolk

  Raw, fresh

  2 large yolk (separated from white) or 34g

• Coconut Sugar

  Organic Granulated - Trader Joe's

  1 ⅓ cup or 256g

• Coconut milk

  Nuts, canned (liquid expressed from grated meat and water)

  1 cup or 226g

• Buttermilk

  Milk, fluid, cultured, lowfat

  ⅝ cup or 153g

• Vanilla extract

  ¾ tsp or 3g

• Canola oil

  ¼ cup or 55g

• Butter

  Unsalted

  3 ½ tbsp or 50g

• Gluten Free Flour

  Cup 4 Cup

  36 tablespoons or 312g

• Salt

  Table

  1 ½ tsp or 9g

• Baking powder

  Leavening agents, low-sodium

  1 tbsp or 15g

• Baking soda

  Leavening agents

  ½ tbsp or 7g

• Lemon zest

  3 tsp or 6g

• Blueberries

  Raw

  1 ½ cup or 222g

Directions

1. Preheat oven to 350 degrees F.
2. In a small bowl, combine 1/3 cup sugar with lemon zest. Set aside.
3. Add sugar and eggs in a bowl and combine. Add sour cream, buttermilk, vanilla, oil and butter; whisk to combine.
4. In a separate bowl add flour, salt, baking powder and baking soda. Whisk to combine.
5. Add wet ingredients to dry and combine.
6. Add blueberries and fold until just combined.
7. Add muffin liners to muffin pan and spray with baking spray. For extra large muffins, Fill each with 225g or 1/2 cup of batter (makes 6) or use 1/4 cup in a 12-muffin pan.
8. Top muffin batter with a sprinkle of the lemon sugar.
9. Bake for 30-32 minutes (until toothpick comes out clean). Enjoy!
10. For more tasty recipes check out Instagram.com/Mimis_Plates