Gluten Free Lemon Infused Blueberry Muffins
Ingredients
2 cups Muffin & More Mix
1 tsp baking powder
¼ tsp salt
¼ tsp baking soda
1 TBS ground flax seed
½ cup milk of choice
1 tsp vanilla
3 eggs
½ cup lemons infused simple syrup
½ cup olive oil
1 cup fresh blueberries
Lemons from syrup *if using
Instructions
Preheat oven to 350
Mix Muffin and More Mix, baking powder, salt, baking soda, & flax – set this aside.
Add eggs, olive oil , vanilla, and simple syrup to a stand mixer or large bowl.
Mix the wet ingredients very well until slightly frothy.
Add the dry ingredients ½ of the bowl at a time mixing in between each half gently.
Mix until just blended and no white streaks from the dry ingredients remain but try not to over mix!
Add blueberries and gently fold in.
Fill line muffin tins ¾ full. Place slice of the simple syrup lemons on top if you are using them.
Check the muffins at 20 minutes, you will likely bake for 10 more minutes for a total of 30 minutes (depending on the size of your muffins) or until a toothpick inserted into the middle comes out with only a few moist crumbs.
Review Gluten Free Lemon Infused Blueberry Muffins.