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Lemon Blueberry Muffins

Lemon Blueberry Muffins that are a delicious treat bursting with fruity flavours and gluten-free goodness!
Print Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Cookies and Cakes, Dessert
Cuisine gluten free

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.
Keyword Blueberry Lemon Muffins, Gluten Free Muffins, muffins