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Lemon Blueberry Muffins

This was the last recipe I submitted for the Betty Crocker contest that ended in June, but I’m just now getting a chance to post it. For the contest I submitted Giant Oreo Sandwiches, Blueberry Muffins, Lemon Poppy Seed Muffins, S’more CupcakesCinnamon Apple Muffins, and now Lemon Blueberry Muffins. I’m really into muffins lately, can you tell???
Anyways, this recipe is pretty self-explanatory. Basically I had a blueberry muffin recipe and a lemon poppy seed recipe so I combined them! I don’t know what my thing is with lemon and blueberries- I guess they just scream summer to me.

1 box Betty Crocker’s gluten free yellow cake mix


1/2 C Earth Balance butter, softened


2 tsp. gluten free vanilla


3 eggs


1/3 C sherry cooking wine (on the vinegar or condiment aisle)


3 Tbsp water

1 lemon, juice and zest


1 1/2 C Frozen Blueberries


1 Tbsp. arrowroot flour or cornstarch


1. Preheat oven to 350 degrees.

2. Set out the butter and bring to room temperature.


3. In a large mixing bowl, pour in the yellow cake mix, eggs, vanilla, water, and sherry.


4. Use a microplane zester to get off all the yummy lemon zest. To do this, hold the zester upside down to catch all the zest, then turn over and empty into bowl.
5. Cut the lemon in half and squeeze out all the lemon juice (about 2 Tbsp) into the bowl. Again hold the lemon upside down so no seeds fall in, just juice.
6. Add the softened butter.
7. Beat on low speed for 30 seconds, then medium speed for 2 minutes.

8. In a small bowl, mix the blueberries with the flour. Then, fold into the batter.

9. Line a muffin tin with baking cups (or spray with gluten and dairy cooking spray) and fill each one with batter.

10. Bake 18-23 minutes.

makes 12 muffins

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Comments

  1. These sound delish! Printing the recipe for my Mom right now! : )

  2. Mmmmmmmmmm!

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