Sugar and Gluten Free Blueberry Lemon Muffins

Sugar and Gluten Free Blueberry Lemon Muffins.  I made it this weekend and my family and I loved them. They had no idea that it was gluten and sugar free.

What you need

2 cups gluten-free-all-purpose flour
1 teaspoon xanthan gum
1/2 cup brown rice syrup
1 tablespoon baking powder
1/2 teaspoon salt
8 drops of lemon essential oil
1 egg
1 cup of milk
1/2 cup butter melted
1 cup fresh or frozen blueberries

Can substitute syrup with honey and add more if you would like it sweeter. I added 10 drops of lemon essential oil and I used honey because I didn't have the brown rice syrup.

Directions

1. Mix flour, xanthan gum, baking powder and salt in a large glass bowl.
2. Beat egg in medium bowl; add lemon essential oil and blend together.
3. Add egg mixture to dry ingredients.
4. Mix in blueberries.
5. Fill lined muffin tines 2/3 full.
6. Bake for 20 minutes at 375˚ fahrenheit.

Enjoy!

This recipe is from the  Living Magazine Winter 2014 addition. For more tips and recipes email me at kollette@weeklyessential.com

These statements have not been evaluated by the Food and Drug Administration. This product is not intended to diagnose, treat, cure or prevent disease.