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The Best Gluten Free Lemon Blueberry Muffins
Enjoy delicious, fresh plump blueberries and a burst of lemon in these gluten free lemon blueberry muffins.
Prep Time
10
minutes
mins
Cook Time
25
minutes
mins
Rest time
30
minutes
mins
Total Time
1
hour
hr
5
minutes
mins
Course:
bread, Breakfast, Main Course, Snack
Cuisine:
American
Servings:
12
muffins
Calories:
186
kcal
Author:
Christine
Ingredients
260
grams
gluten free flour mix
about 2 cups
140
grams
coconut sugar
about ¾ cup
2
teaspoons
baking powder
½
teaspoon
xanthan gum
½
teaspoon
salt
2
large
eggs
1
cup
almond milk
2
teaspoons
grated lemon zest
1
teaspoon
vanilla extract
½
cup
unsalted plant based butter
melted
6
oz.
fresh blueberries
Dash of gluten free flour mix
Instructions
In a medium bowl, add the flour mix, sugar, baking powder, xanthan gum and salt and mix with a large spoon until fully incorporated. Set aside.
In a large bowl, add the eggs and whisk until fully blended.
To the eggs, add the milk, lemon zest, vanilla and melted butter. Whisk until fully mixed.
Add the flour mix to the egg mixture and stir until fully combined, about 45 seconds.
Let batter rest for 30 minutes.
Place the blueberries in a small bowl and add the dash of flour mix to them. Gently toss to cover the berries.
Fold the blueberries into the batter.
Spray a 12 cup muffin tin with cooking spray or butter each cup. Preheat oven to 350 F.
Portion out the batter into the muffin tin, filling each cup until almost full.
Bake for 22-26 minutes. Check the muffins with a toothpick - it should come out clean.
Notes
Weigh flour and sugar for best results.
Granulated sugar can be used in place of coconut sugar.
Mix the dry ingredients together in one bowl and the wet ingredients together in another bowl.
Make sure to let the batter sit for 30 minutes before adding the blueberries.
Toss blueberries with a bit of flour mix before adding to the batter to prevent them form sinking to the bottom of the muffin cups.
Let the baked muffins cool slightly before enjoying.
Nutrition
Calories:
186
kcal
|
Carbohydrates:
26
g
|
Protein:
3
g
|
Fat:
9
g
|
Saturated Fat:
2
g
|
Cholesterol:
31
mg
|
Sodium:
203
mg
|
Potassium:
105
mg
|
Fiber:
3
g
|
Sugar:
9
g
|
Vitamin A:
53
IU
|
Vitamin C:
2
mg
|
Calcium:
80
mg
|
Iron:
1
mg