Lemon Blueberry Fluffy Muffins
Author: Gluten-Free Prairie
Prep time: 20 mins
Cook time: 25 mins
Total time: 45 mins
This light little muffin is a perfect addition to any breakfast of brunch menu. NOTE: They rise nicely, but be sure not to overfill the muffin cups of they will sink.
  • 1½ cups Gluten-Free Prairie Simply Wholesome All Purpose Baking Mix
  • ½ teaspoon salt (optional)
  • 1 teaspoon baking soda
  • 3 teaspoons baking powder
  • 4 eggs
  • 1 cup pure cane sugar
  • ⅔ cup mayonnaise
  • 1 cup milk
  • Zest of one lemon
  • 2 teaspoons pure lemon extract
  • ¾ cup dried blueberries
  1. Preheat oven to 350 degrees F. Place muffin cups in muffin tin and spray with cooking spray
  2. Mix the flour blend, salt, baking soda, baking powder and together and set aside.
  3. Beat the eggs, sugar, and mayonnaise until fluffy.
  4. Add the flour mixture, milk and vanilla and mix well.
  5. Blend in blueberries and lemon zest.
  6. Pour batter into the prepared cupcake tin about ½ full.
  7. Bake at 325 degrees F for approximately 25 minutes. Muffins are done when they spring back when lightly touched or when a toothpick inserted near the center comes out clean. Let cool completely.
Recipe by Gluten-Free Prairie at https://www.glutenfreeprairie.com/gluten-free-lemon-blueberry-fluffy-muffins/