Delightfully Gluten Free Lemon Blueberry Muffin Recipe
2 cups Bette Hagman’s Gluten Free Blend flour
2/3 cup sugar
1 tsp baking powder
1 tsp baking soda
1 tsp xanthan gum
1/2 tsp salt
2 cups fresh or frozen blueberries
1/4 cup butter or margarine, melted
1 cup plain or vanilla GF yogurt (or soy milk yogurt)
1/3 cup milk (if needed) (or soy milk yogurt)
1 lg egg
1 tsp lemon extract
1 tsp vanilla extract

Optional frosting
1/4 cup lowfat cream cheese (not fat free) (you can use Toffuti if desired)
2 tbsp butter, softened (or dairy free margarine)
1 tsp grated lemon rind (optional)
1 tsp vanilla extract
1/8 tsp salt
1 1/2 cup powdered sugar
2 tsp fresh lemon juice

1 banana, sliced and frozen overnight
a few fresh or frozen blueberries for garnish
freshly grated nutmeg
pinch of orange or lemon peel (optional)

Prepare bananas as instructed the night before or morning if you want to serve your muffin-cupcakes at night.

Preheat oven to 375 degrees.
Grease a muffin tin, preferably normal size or large (not minis).

Combine dry ingredients into a medium sized bowl, sifting flour if desired. Place liquid ingredients in a large bowl and beat until combined. If you like you can try whisking or beating the egg white separately and folding it into the flour, but I didn’t do this. Fold in wet ingredients into dry.

Pour batter into muffin tins and bake 20-25 minutes or until a light golden brown and muffins are springy to the touch. Cool in pan for at least 5 minutes, then cool them on a cooling rack.

If you want to add frosting, which I realize is more of a cupcake thing than a muffin thing:

Combine cream cheese, butter, lemon rind, vanilla, and salt and whisk in mixer. Add your powdered sugar gradually until you have a creamy frosting. Add your lemon juice for added flavor, or lemon flavoring, and you have a delicious, relatively lowfat frosting.

To decorate:
Frost your muffins. Because the frosting is quite sweet, if you like you can put it in a ziploc bag and cut open a little hole in the corner, and then use it to pipe a swirly line on top of the muffin, rather than covering the whole muffin top. When ready to serve, take your banana slices from the freezer and (if desired) cut one into a flower shape and place it on the very top of the muffin. Add a blueberry to be the center of the flower. Pile frozen blueberry slices and fresh or frozen blueberries at the base of your muffin, sprinkle with nutmeg and dried lemon or orange peel (just a pinch) and serve! For a healthier topping, try topping your muffin with butter or margarine with a little swirl of honey, topping with fruit the same way.