Gluten-free Lemon Blueberry Muffins

Makes 12 muffins  


2 cups gluten-free all-purpose flour

1 teaspoon xanthan gum

½ cup brown rice syrup

1 tablespoon baking powder

½ teaspoon salt

8 drops Lemon essential oil

1 egg

1 cup milk

½ cup butter, melted

1 cup fresh or frozen blueberries



Mix flour, xanthan gum, baking

Beat egg in medium bowl; add milk, butter, brown rice syrup, and Lemon essential oil and blend together.

Add egg mixture to dry ingredients.

Mix in blueberries.

Fill lined muffin tins 2/3 full.

Bake for 20 minutes at 375 degrees Fahrenheit.  

*note—most (if not all) store bought essential oils cannot be ingested. If there is NO supplement fact label, it is not safe. If you want SAFE oils, go here:, or message me and I will help you directly! 

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