Gluten free lemon blueberry muffins
User Reviews
5
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Prep Time
10 mins
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Cook Time
22 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
Description
These muffins use gluten-free and almond flours to create a tender crumb balanced by brown sugar sweetness. Baking powder and baking soda provide lift while lemon zest and juice add brightness. The addition of blueberries distributes bursts of juicy flavor and color throughout each muffin.
Butter, milk, yogurt, eggs, and vanilla form a rich batter base that becomes moist and smooth without clumping. A small amount of batter is placed first in each muffin liner to prevent blueberries from sinking, then mixed blueberries are folded in before filling the liners.
Once baked at 375°F, the muffins have a golden top with a soft, tender interior that showcases citrus notes and bursts of blueberry. These muffins are suitable for breakfast or snacks and can be enjoyed warm or at room temperature.
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 tick butter 130 g, unsalted, 1 tablespoon, softened
- ½ cup milk 140 mL, 1 ½ tablespoon
- ½ cup PLAIN yogurt 140 g, 1 ½ tablespoon
- 2 egg
- 1 teaspoon vanilla extract
- 2 tablespoon lemon juice
- lemon zest from ½ lemon
- ¾ cup blueberries 180 g, fresh or frozen berries
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.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
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