Full of moist lemony tang, these gluten free lemon blueberry muffins are a sweet treat for tea or coffee. Have fun with them by using fun muffin tin shapes and pouring a powder sugar drizzle on top. These little beauties would be great for serving at a Mother’s Day brunch, shower, gathering, or special event. If you love lemon, the flavor is strong and zingy in these muffins–just in time for summer afternoons.
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Lemony Zing Tips
Just a note: if you are out of fresh lemons for zest, you can substitute food grade lemon essential oil. The essential oil is not the same thing as extract though so be careful as it’s very concentrated– 1 teaspoon of extract approximately equivalent to 1/2 teaspoon of essential oil.
The oil would be suitable for replacing the zest but not replacing lemon juice called for in recipes. For general purpose: 1 Tablespoon of lemon zest is approximately equal to 8-12 drops of lemon essential oil.
Caution: using essential oils in cooking depends on the potency of each particular oil so approximate substitutions vary widely among oils. If you cook or bake with oils, be sure to check the equivalency of the particular oil. For example: using oregano oil would only use a swirl of a toothpick for a whole recipe.
Baking Tips
By dusting the blueberries with a bit of brown rice flour, they will not all sink to the bottom of the muffins as much during baking.
The dough should not be runny like cake batter or too thick like playdough. Think of brownie batter consistency.
I filled the muffin wells about 1/2 full with an ice cream scooper. If you are not using a silicone pan, you might consider using cupcake liners.
I used lovely floral muffin shapes which the shape also makes great bath bombs.
Gluten Free Lemon Blueberry Muffins
Course: DessertCuisine: AmericanDifficulty: Easy12
Muffins40
minutesZingy lemon and moist, these muffins are perfect for afternoon tea or coffee.
Ingredients
- Muffins
1/2 C. Brown Rice Flour + 1 tsp. for dusting blueberries
3/4 C. Tapioca Starch
1/2 tsp. Xantham
1/2 tsp. Baking Powder
1/4 tsp. Baking Soda
Pinch of Salt
2 Eggs
3/4 C. Sugar
1/2 C. Butter (melted)
4 TBS. Lemon Juice
1 tsp. Lemon Zest (or 10 drops Lemon essential oil)
1/2 C. Blueberries
- Lemon Drizzle Topping
1/2 C. Powdered Sugar
3-4 tsp. Lemon Juice
Directions
- Combine the first six dry ingredients of the muffin recipe.
- Add the eggs through the lemon zest to the dry ingredients with a mixer and mix thoroughly.
- Lightly dust the blueberries with the teaspoon of brown rice flour by sprinkling flour over blueberries and gently tossing the berries to coat.
- Fold blueberries into batter.
- Heat oven to 325 degrees F.
- Fill muffin wells 1/2 full and bake for approximately 15-18 mintues. Checking for doneness by inserting a food thermometer into the center and it reads 180-200 degrees or a butter knife comes out clean.
- Allow to cool for 5-10 minutes before removing from muffin wells.
- Once completely cooled add drizzle: combine powdered sugar and lemon juice for a runny consistency. Drizzle with a spoon over top of muffins.
- Serve fresh or freeze extras in an airtight container.
