Lemon Blueberry Muffins
 
Prep time
Cook time
Total time
 
These gluten-free Lemon Blueberry Muffins are fluffy, light, moist, packed with blueberries and a hint of lemon! This super easy recipe is adapted from America's Test Kitchen, and customizable to dietary needs or preferences. We make them with gfjules flour (affiliate link). Note: Prep time includes letting the batter rest for 25 minutes.
Author:
Recipe type: Breakfast, Snack, Dessert
Cuisine: Gluten-free, Nut-Free, Dairy-free optional
Serves: 12 muffins
Ingredients
  • 2 cups GFJules Flour (affiliate link) or all purpose gluten-free flour containing xanthum gum
  • 1 tablespoon gluten free baking powder
  • ½ teaspoon salt
  • ¾ cup granulated sugar or coconut sugar
  • 8 tablespoon butter, dairy free alternative, or ghee melted and cooled
  • ½ cup plain yogurt or plain almond milk yogurt, (we've used low fat, whole milk and greek -- the greek and whole milk yield a moister muffin)
  • 3 large eggs
  • 1 tablespoon fresh lemon juice
  • 2 packed teaspoons freshly grated lemon zest
  • 1 teaspoon vanilla extract
  • 1½ cup fresh blueberries, rinsed + extra rinsed blueberries for topping if desired.
  • 2 tablespoon turbinado sugar
Instructions
  1. In a large bowl, whisk together flour, baking powder, salt.
  2. In a separate bowl, whisk together sugar, melted butter, yogurt, eggs, lemon juice, lemon zest and vanilla until well combined.
  3. Mix flour mixture into wet mixture until thoroughly combined and no lumps remain, about 1 minute.
  4. Gently fold in blueberries until evenly distributed.
  5. Cover the bowl with plastic wrap and let batter rest at room temperature for 25 minutes.
  6. Meanwhile, preheat oven to 375 degrees and spray a 12 cup muffin tin with canola oil spray or line with paper muffin cups.
  7. Using an ice cream scoop or large spoon, portion batter evenly into prepared muffin tins.
  8. Top with extra blueberries if desired and Sprinkle turbinado sugar over the top.
  9. Bake 25 minutes, or until the muffins are golden and toothpick inserted in the center comes out clean.
  10. Let muffins cool in muffin tin on wire rack for 10 minutes. Remove from tins and let cool at least another 10 minutes.
Recipe by healthyGFfamily.com at https://www.healthygffamily.com/recipe/lemon-blueberry-muffins/