Gluten Free Lemon Blueberry Muffins
Servings: 16 Servings
Ingredients
- 1 ¾ cups gluten-free flour blend similar to King Arthur Measure for Measure or Cup4Cup
- 1 cup whole milk
- ¾ cup granulated sugar
- ½ cup unsalted butter melted and cooled
- 2 large eggs
- 3 tablespoons freshly squeezed lemon juice
- 2 teaspoons baking powder
- 1 teaspoon vanilla extract
- ½ teaspoon salt
- ¼ teaspoon baking soda
- 1 cup fresh blueberries
- 1 tablespoon lemon zest
Instructions
- Preheat the oven to 375°F, and line a muffin tin with paper liners.
- Combine all the ingredients except the blueberries and lemon zest.1 ¾ cups gluten-free flour blend, 1 cup whole milk, ¾ cup granulated sugar, ½ cup unsalted butter, 2 large eggs, 3 tablespoons freshly squeezed lemon juice, 2 teaspoons baking powder, 1 teaspoon vanilla extract, ½ teaspoon salt, ¼ teaspoon baking soda
- Once the batter is well mixed, gently fold in the zest and blueberries.1 cup fresh blueberries, 1 tablespoon lemon zest
- Fill the muffin wells about halfway full or around ¼ cup, and bake for 18 to 23 minutes.
- The muffins are done when the tops are lightly browned and spring back when gently touched.
- Let them rest in the muffin pan for 5 minutes before transferring to a wire rack. Serve warm.
Notes
- Gummy or dense muffins: Overmixing or using the wrong flour blend can cause this. Stir just until the dry streaks disappear, and use a blend with xanthan gum for structure.
- Sinking blueberries: Try tossing them in a tablespoon of the flour blend before folding them in. The light coating keeps them suspended throughout the muffin.
- Using frozen blueberries: Fold them in straight from the freezer (don't thaw) and add 2 to 3 minutes to the bake time. Thawed berries bleed into the batter and turn it gray-purple.
- Counter: Store in an airtight container for up to 2 days. Tuck a paper towel underneath to absorb moisture.
- Fridge: For up to 5 days in an airtight container. Microwave for 10 to 15 seconds before serving to soften.
- Freezer: Wrap individually in plastic, followed by aluminum foil, then store in a freezer bag for up to 3 months. Thaw at room temp, or microwave from frozen for about 30 seconds.
Nutrition Facts
Gluten Free Lemon Blueberry Muffins
Serving Size
1 muffin
Amount per Serving
Calories
155
% Daily Value*
Fat
7
g
11
%
Saturated Fat
4
g
20
%
Trans Fat
0.2
g
Polyunsaturated Fat
0.4
g
Monounsaturated Fat
2
g
Cholesterol
38
mg
13
%
Sodium
150
mg
6
%
Potassium
94
mg
3
%
Carbohydrates
21
g
7
%
Fiber
2
g
8
%
Sugar
12
g
13
%
Protein
3
g
6
%
Vitamin A
237
IU
5
%
Vitamin C
2
mg
2
%
Calcium
55
mg
6
%
Iron
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
