Well, for me these days it is all about a gluten free diet.  Finding good baking recipes at times are a bit of a challenge, but this recipe I do believe is officially perfected.  You won’t feel a bit guilty with this one.  And for our Celiac friends, you can’t beat this amazing muffin.  Enjoy!


Lemon Blueberry Poppyseed Muffins


1 c. Pillsbury Best Gluten Free Flour

2 tsp. gluten free baking powder

¼ tsp. salt

¼ c. butter

¾ c. sugar, plus a tablespoon or so to sprinkle on top

2 tsp. finely grated lemon zest

2 tsp. poppyseeds

1 egg

¼ c. buttermilk

¾ – 1 c. blueberries


Icing Topping

4 Tbl of confectioners sugar

½ -1t of fresh squeezed lemon from the zested lemon

¼ tsp of real vanilla extract




Preheat your oven to 375°F. Grease a muffin tin.  Now, I use the jumbo muffin pans. That creates about 5 delicious jumbo muffins.


Mix all but one tsp of flour and baking powder together in a small bowl.  Set aside.


Cream together butter, sugar, egg, salt, lemon zest, poppyseeds and buttermilk. Gently blend the flour into the wet mixture. Finally, use your 1 teaspoon of flour to coat the blueberries (this prevents them sinking to the bottom), then fold them into the batter gently.


Pour into baking cups and bake for 22-25 minutes.


Let cool.


Combine ingredients for your topping.  Drizzle til your hearts content.  Oh, it is SO good!