Delicious blueberry muffins with citrus zest

Let me tell you, if you like muffins... blueberry muffins at that...

YOU WILL L-O-V-E this recipe!

I grew up making blueberry muffins out of a box.  They were full of artificial "blueberries" and a sugary topping.  

I recently received fresh organic blueberries in my farmers market box and knew that I would have to make blueberry muffins that have evolved.  Why not add lemon for a twist and sesame seeds for a bit of crunchy texture?  They came out perfect! (and they're low glycemic)

Here's what I did...


1 1/4 c Pamela's gluten free pancake and baking mix

1/4 c honey or grade B maple syrup

1 1/4 c water

1/4 c fresh squeezed lemon juice

1 tbs lemon zest (best if organic lemon is used) OR6-8 drops of YL lemon essential oil or citrus fresh essential oil blend

1 egg

1 tbs vanilla extract

1 tbs sesame seeds

2/3 c fresh organic blueberries (I used fresh but you would also defrost frozen and use them)


1) Preheat oven to 350 degrees

2) Add baking mix to a large bowl

3) In a seperate bowl add all other ingredients and mix

4) Add ingredients from the second bowl to the baking mix.  Mix all together well.

5) Fold in blueberries.

6) Add to a muffin tin and bake at 350 degrees for 16-18 minutes or until the tops are a golden brown.  

Hope you love these as much as I do!  My daughter says they are her favorite snack.

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