These turned out to be really delicious. I was at the store, wanting to make something with lemon and decided to pair the blueberries, which were in season!
Muffin Mix: (about 12 muffins)
2 1/2 Cups Pamela's Gluten Free Baking Mix (Feel free to use any GF baking mixture)
2 Cups of Fresh Blueberries
1/2 Teaspoon of Lemon Extract
10 GF Lemon Shortbread Cookies (crushed)
1. I usually don't use eggs in my baking mix, therefore I substitute with Potato Starch. In a Large bowl, mix the GF flour, with oil, potato starch, and water. Mix for 2-3 mintues. Add the 1/2 teaspoon of Lemon Extract.
2. After rinsing the blueberries, pour them into the bowl. With a spatula lightly twist and stir the blueberries making sure not to crush them. (The batter may become to become "runny" and won't solidify well.)
3. Using a 1/2 measuring cup, scoop and drop the batter into the cupcake bins. Before placing into the oven, gently sprinkle the crushed lemon cookies over the cupcakes to add crunch and texture.
4. Bake for 10-12 minutes and let cool. Then enjoy!
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