Lemon Blueberry Muffins that are a delicious treat bursting with fruity flavours and gluten-free goodness! These soft, moist muffins are not only packed with juicy blueberries and zesty lemon but are also made with wholesome ingredients. With bananas, yogurt, and a homemade gluten-free flour blend. Whether, enjoyed for breakfast, as a snack, or as a sweet indulgence. These gluten-free lemon blueberry muffins are sure to brighten your day with their irresistible combination of flavours.
In our kitchen, we’ve been making these Gluten-Free Lemon Blueberry Muffins, on repeat since perfecting the recipe. To begin, gather and weigh all the ingredients. Let the butter, eggs, blueberries and the yoghurt sit at room temperature for about 30 minutes. Mash a banana with a fork until smooth.
Zest the lemon and mix it into the white sugar with the lemon juice. In a large mixing bowl add the eggs and beat them just to combine, before adding the sugars and banana.
Sift all the flour, baking powder, baking soda, and salt, then add in the flax seed. Combine both wet and dry ingredients, gently fold in the blueberries tossed in cornstarch.
Carefully portion the batter into the prepared muffin tin, ensuring each cup is filled to just the right level. I used a 3 tbsp dough scoop for each muffin.
Bake at 365°F for about 30 minutes or until the muffins spring back when lightly touched on top. An inserted toothpick should also come out clean. Leave in the tin for about 10 minutes and enjoy warm or cold. Add a glaze if desired, but this is not necessary!
Whether savoured as a wholesome breakfast, a satisfying snack, or a delightful dessert, these muffins are sure to brighten your day with their irresistible flavor and wholesome goodness.
Lemon Blueberry Muffins
Ingredients
- 240 g small Blueberries fresh or frozen
- 2 tsp cornstarch
- 130 g white sugar
- 1 medium lemon zested
- 3 tsp lemon juice
- 2 Eggs room temp
- 100 g butter, soft
- 1 medium banana
- 70 g brown rice flour
- 70 g brown sugar
- 65 g tapioca starch
- 80 g millet flour
- 40 g oat or quinoa flour
- 3 tsp Baking powder
- 6 g flax seed, finely ground
- 1/2 tsp salt
- 180 g greek yoghurt Alternatively replace 30 g of yoghurt with 30 g sourdough starter discard
Instructions
- Preheat the oven to 365*F and line a muffin tin with muffin liners.
- Toss the blueberries with 2 tsp cornflour and leave to one side.
- Add the zest to the white sugar in a small bowl. Pour in the lemon juice.
- Mash the banana with a fork.
- In a medium bowl, beat eggs until combined and add the brown sugar, white sugar/zest, and banana. Beat for about a minute and then add half of the dry ingredients and the yoghurt. Beat to combine well and
- Fold in the remaining dry ingredients until there is no loose flour, followed by about half of the blueberries.
- With a 3 tbsp dough scoop add the batter to the muffin liners in the tin and place about a small tsp of blueberries on top.
- Bake for 30 minutes, or until golden brown and springy to touch and when an inserted toothpick will come out clean.
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