Note: Lemon is so bright and so cheery it's a perfect companion to the sweetness of red and blue berries. The addition of yogurt infuses serious moisture into these muffins.Berry-Lemon Muffins (Gluten Free) Makes 12 regular muffins |
| Combine in large bowl... 1 cup millet flour (try 1/4 c almond meal, 3/4 c millet flour) |
| 2/3 cup gluten-free oat flour |
| 1 tsp baking powder 1 pinch of salt Pile into blending device... 1/2 lemon (juice + zest) |
| 4 oz of plain greek yogurt 2/3 c berries* (if frozen, defrost) *I used strawberries, blackberries, and blueberries - choose your own adventure! 2 eggs 2 tbsp sugar (can go up to 1/4 cup if you like your muffins sweeter) |
| 1 tsp vanilla Fold into purpliscious batter... 1 c fresh blueberries (you'll find the more the merrier) |
| 1. Preheat oven to 350F. Spray muffin pans with non-stick spray or line with paper baking cups. 2. Place lemon, yogurt, berries, eggs, oil, sugar, and vanilla into the Vitamix container and secure lid. 3. Turn machine on and slowly increase speed to Variable 4 or 5. 4. Blend for 30 seconds until thick and creamy. 5. Pour blended mixture into flour mixture and fold in blueberries to combine. 6. Fill muffin tins 2/3 full. Bake for 30-32 minutes or until golden brown. These purplicious muffins freeze and defrost well (cool completely and then some before freezing)... I mean, who really eats all 12 muffins within 3-4 days??? wink... don't answer that :)... -A |
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