Scrumptious Gluten-Free Lemon Blueberry Muffins

It took a LOT of monkeying around to get this recipe figured out, but I think I’ve finally done it! These gluten-free lemon blueberry muffins have just the right moist, crumbly texture and fruit-to-muffin ratio. You can whip up a batch in less than an hour, making them ideal for breakfast, brunch or even dessert.

Scrumptious gluten-free lemon blueberry muffins made with Bob's Red Mill 1-to-1 flour.After trying a couple of different flour combinations I had the best luck with Bob’s Red Mill Gluten Free 1-to-1 Baking Flour. It measures and behaves like traditional flour, but without the gluten. I’m looking forward to trying it in some other recipes.

I always use Sugar in the Raw (turbinado sugar) as we don’t keep white sugar in the house. But you could substitute white sugar and the recipe will still work beautifully.

Try it and let me know what you think. Be sure to tag #grownupdish or @grownup_dish on Instagram so I can share your posts.

 

 

 

 

 

 

 

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Scrumptious gluten-free lemon blueberry muffin

Scrumptious Gluten-Free Lemon Blueberry Muffins


  • Author: jzmcbride
  • Prep Time: 20 minutes
  • Cook Time: 30 minutes
  • Total Time: 50 minutes
  • Yield: 12 muffins
  • Category: recipe
  • Method: baking
  • Cuisine: American

Description

This scrumptious gluten-free lemon blueberry muffin recipe has just the right moist crumbly texture and fruit-to-muffin ratio. You can make a batch in about an hour making them ideal for breakfast, brunch or even dessert.


Ingredients

  • 2 cups Bob’s Red Mill Gluten Free 1-to1 baking flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 stick butter, softened
  • 1 cup Sugar in the Raw
  • 2 large eggs
  • 1/2 cup buttermilk (or use sour cream thinned with milk to equal 1/2 cup)
  • 1 1/2 cups fresh or frozen blueberries
  • 1 lemon
  • (optional) 1/2 cup chopped walnuts

Instructions

  1. Preheat oven to 425 F. Grease a muffin tin with butter or coconut oil (or use paper baking cups).
  2. In a medium sized bowl, whisk together flour, baking powder and salt. Set aside.
  3. Using a zester or the small side of a grater, grate the outside of the lemon to get about 2 teaspoons of zest. Juice the lemon and set aside.
  4. In a large mixing bowl, cream together butter and sugar until light and fluffy, scraping down the sides of the mixer as necessary.
  5. Add eggs one at a time, beating after each addition.
  6. Add half of the flour mixture and beat until it is just blended.
  7. Add buttermilk (or sour cream and milk) mixture along with the lemon rind and the juice of one lemon. Then add remaining flour.
  8. Gently fold in blueberries and (optional) nuts.
  9. Spoon batter into prepared muffin pan. Place pan in oven and immediately reduce oven temperature to 375 F.
  10. Bake for 30 – 35 minutes or until muffins are golden brown.

Notes

Gluten-free baked goods can be a little too moist so be sure to bake these muffins for the full recommended time.

Freezes leftovers in a large ziplock bag and defrost them as you need them.

Yes, these are muffins but someone in our household has been eating them for dessert.  Just sayin.

Keywords: muffins, sweets, gluten-free, treats

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