Gluten free lemon blueberry muffins
User Reviews
5.0
135 reviews
Excellent
-
Prep Time
10 mins
-
Cook Time
10 mins
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Total Time
32 mins
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Servings
12 muffins
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Calories
282 kcal
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Course
Dessert
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Cuisine
North American
Gluten free lemon blueberry muffins
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These gluten free blueberry muffins recipe have a touch of lemon and are loved by adults and kids. The only blueberry muffin recipe you need!
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Ingredients
- 2 ⅓ cups gluten-free flour (280 g)
- 13 tablespoon almond flour (80 g, ¾ cup + 1 tbsp)
- ¾ cup brown sugar (150 g)
- 2 teaspoon baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 stick + 1 tablespoon unsalted butter, softened (130 g)
- ½ cup + 1 ½ tablespoon milk (140 mL)
- ½ cup + 1 ½ tablespoon plain yogurt (140 g)
- 2 eggs
- 1 teaspoon vanilla extract
- 2 tablespoon lemon juice
- Lemon zest from ½ lemon
- ¾ cup blueberries (fresh or frozen berries) (180 g)
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Instructions
- Preheat the oven to 375 ºF and position the rack in the middle of the oven.
- Line a 12-hole muffin tin with paper liners.
- In a large bowl, combine gluten-free flour, almond flour, brown sugar, baking powder, baking soda, xanthan gum, and salt.
- Add butter to the dry ingredients and mix with a hand or standing mixer until the mixture resembles breadcrumbs.
- Gradually add the milk, yogurt, eggs, vanilla extract, lemon zest and lemon juice to the butter-flour mixture and whisk until a thick, smooth batter forms without flour clumping.
- Add 1 tablespoon of the gluten-free muffin batter to the bottom of each muffin liner. This will help prevent the berries from sinking all the way to the bottom.
- Stir in the rest of the blueberries into the batter, reserving some for sprinkling on top, until evenly distributed.
- Divide the rest of the batter equally into the muffin cases, filling them to the brim for standard muffins or creating a small mound above the edge for jumbo muffins. Sprinkle with reserved blueberries and sugar - this will create a beautiful shiny topping.
- Bake at 375 ºF for 20-25 minutes until the muffins rise, turn golden brown, and a toothpick comes out clean or with a few moist crumbs (muffins made with frozen berries will take longer to bake - 22-25 minutes).
- Let the muffins cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.
Equipments used:
Nutrition Information
Show Details
Calories
282kcal
(14%)
Carbohydrates
35g
(12%)
Protein
6g
(12%)
Fat
15g
(23%)
Saturated Fat
7g
(35%)
Polyunsaturated Fat
1g
Monounsaturated Fat
3g
Trans Fat
0.4g
Cholesterol
54mg
(18%)
Sodium
284mg
(12%)
Potassium
77mg
(2%)
Fiber
3g
(12%)
Sugar
17g
(34%)
Vitamin A
347IU
(7%)
Vitamin C
2mg
(2%)
Calcium
118mg
(12%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 12muffins
Amount Per Serving
Calories 282 kcal
% Daily Value*
| Calories | 282kcal | 14% |
| Carbohydrates | 35g | 12% |
| Protein | 6g | 12% |
| Fat | 15g | 23% |
| Saturated Fat | 7g | 35% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 0.4g | 20% |
| Cholesterol | 54mg | 18% |
| Sodium | 284mg | 12% |
| Potassium | 77mg | 2% |
| Fiber | 3g | 12% |
| Sugar | 17g | 34% |
| Vitamin A | 347IU | 7% |
| Vitamin C | 2mg | 2% |
| Calcium | 118mg | 12% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
135 reviews
Excellent
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