Lemon Berry Muffins | gluten free
Servings 12 muffins
Ingredients
- 1 cup almond flour
- 1 cup brown rice flour
- 1/4 cup ground flaxseed
- 1 tsp xanthan gum optional
- 1 large egg
- 1/2 cup melted butter
- 1 cup milk of choice I used Almond
- 1 lemon (zest and juice)
- 3/4 cup frozen berries of choice fresh or frozen
Instructions
- Preheat oven to 375 degrees and line a 12 cup standard cupcake tin with liners. oil around the top of cupcake cups
- measure all the dry ingredients and sugar into a med-large bowl
- zest the lemon and add to flour mixture
- in a large measuring cup or container, measure all the wet ingredients together
- add the berries to the flour mixture and stir so that they are coated with flour
- add the wet ingredients and stir until combined
- distribute batter between the muffin cups
- bake in oven for 35-40 minutes or until toothpick inserted comes out clean
- let cool completely before removing from pan
Notes
The berries have moisture and can make the inside of the muffins underbake, if the berries are frozen it will also take longer. To be sure they are done I usually go 5 more minutes after I think they are done.
Wheat Flour Conversion:
replace gluten free flours with 2 cups all purpose flour and omit the xanthan gum