Easy Gluten Free Desserts

Ingredients:

• 2 cups gluten-free all-purpose flour
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• ¼ teaspoon salt
• ½ cup unsalted butter, softened
• ¾ cup granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• ½ cup buttermilk
• 2 tablespoons fresh lemon juice
• Zest of 1 lemon
• 1 cup fresh or frozen blueberries

Instructions:

1. Preheat the oven to 180°C (350°F) and line a muffin tin with paper liners.
2. In a bowl, whisk together the gluten-free flour, baking powder, baking soda, and salt.
3. In a separate bowl, cream together the softened butter and sugar until light and fluffy.
4. Beat in the eggs, one at a time, followed by the vanilla extract.
5. Gradually add the dry ingredients to the butter mixture, alternating with buttermilk. Mix until just combined.
6. Stir in the lemon juice, lemon zest, and blueberries.
7. Spoon the batter into the prepared muffin tin, filling each cup about ¾ full.
8. Bake for 18-20 minutes or until a toothpick inserted into the center of a muffin comes out clean.
9. Allow the muffins to cool in the tin for a few minutesbefore transferring them to a wire rack to cool completely.
10. Enjoy these delightful lemon blueberry muffins as a gluten-free treat for breakfast or anytime snack!