Gluten Free Lemon Blueberry Muffins with Sugar Icing

Gluten Free Lemon Blueberry Muffins with Sugar Icing

Yields 12

Ingredients

Gluten free flour

• 2 cups rice flour
• 2/3 cup potato starch
• 1/3 cup tapioca flour
• 1 teaspoon xanthan gum

Muffins

• 2 cups gluten free flour substitute
• 1/2 cup sugar
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1/4 cup butter (4 Tbsp)
• 1 and 1/4 cup low fat buttermilk
• 1 large egg
• 1 Tbsp rated lemon rind (fresh!)
• 1 cup blueberries

Icing

• 1 Tbp fresh lemon juice
• 1/2 cup powdered sugar

Instructions

Gluten free flour

1. Combine all ingredients in large bowl; stir.

Muffins

1. Preheat oven to 400 degrees F. Put cupcake liners into a muffin pan that makes 12.
2. Combine flour substitute through salt in a large bowl. Cut up butter and combine with dry ingredients using a pastry blender or 2 knives. Stir in lemon rind.
3. Combine buttermilk and lightly beaten egg. Add to dry ingredients and mix until just uniform. Gently stir in blueberries. Spoon muffin batter evenly into the 12 muffin cups and bake for 20 minutes. They should come out nicely browned.

Icing

1. Stir lemon juice into the powdered sugar until smooth, then scrape into a zippered bag that is suspended in a drinking glass. Squeeze out the air and zip.
2. When the muffins are cool, ice them. You can bunch them together and criss cross the icing in several directions. Just snip the corner of the zippered bag and squeeze.

Source: betterbakingbible