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Gluten Free Lemon Blueberry Muffins Recipe

I hate to brag but I do make some really great gluten free blueberry muffins.

 

Well, maybe I don’t hate to brag because evidently I have done it. I know one should not brag and boast; my mother warned me about this when I was growing up.

I was invited to brunch at a friend’s and when I asked what I could bring my friend said “How about those blueberry muffins we have heard so much about?”

Ordinarily this would have not been a cause for concern because as I said, I make some pretty darn good blueberry muffins. However, after frantically running to three stores in search of fresh blueberries to no avail, I started to get a bit worried.

It was time to think – what to do, what to do? Sure I could buy frozen blueberries but I am never as happy with the results; the frozen berries seem to put too much liquid into the muffins no matter how well I drain them. I decided to try using freeze dried blueberries instead. I stirred a packet of Crunchies Freeze Dried Blueberriesinto my muffin batter and crossed all my fingers and toes. The result? Brilliant! The blueberries baked up in the muffins juicy and plump, as if I had used fresh.

There are a couple tricks to these muffins; you cream the butter and sugar together as if making cupcakes which results in an a lovely, light texture and they are topped with some sugar and lemon zest wich gives a sweet-tart crunchy top. And let’s be honest, isn’t the top of the muffin the very best part?

Fortunately my self-created reputation for great gluten free blueberry muffins survived intact! I suppose the moral of this story is not to brag and boast but if you do – you better deliver!


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