Description
Delightfully fluffy and moist gluten-free muffin tops bursting with juicy blueberries and zesty lemon flavor, perfect for breakfast or a snack.
Ingredients
Scale
- 1 3/4 cups gluten-free all-purpose flour blend (with xanthan gum)
- 3/4 cup granulated sugar
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- Zest of 1 large lemon
- 1/2 cup unsalted butter, melted
- 1/2 cup milk (dairy or non-dairy)
- 1 large egg
- 1 teaspoon vanilla extract
- 1/4 cup fresh lemon juice
- 1 cup fresh or frozen blueberries
- 2 tablespoons coarse sugar for topping (optional)
Instructions
- Preheat your oven to 400°F (200°C). Prepare a standard 12-cup muffin tin by lightly greasing the top surface of each cup, or use silicone muffin top molds.
- Whisk together the gluten-free flour blend, granulated sugar, baking powder, and salt. Add the lemon zest and mix well.
- Combine the melted butter, milk, egg, vanilla extract, and lemon juice in a separate bowl.
- Pour the wet ingredients into the dry ingredients and mix gently with a spatula until just combined.
- Fold in the blueberries, being careful not to break them apart.
- Spoon the batter onto the muffin tin tops, filling each cup nearly to the top edge.
- Bake for 18 to 22 minutes, or until the tops are golden brown.
- Let cool in the pan for 5 minutes before transferring to a wire rack to cool completely.
Notes
For best results, do not overmix the batter and ensure the gluten-free flour blend contains xanthan gum for proper texture.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin top
- Calories: 250
- Sugar: 10g
- Sodium: 200mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 25mg
Keywords: gluten-free, muffins, breakfast, blueberries, lemon, easy recipe