Gluten-Free Lemon Blueberry Muffins

Gluten-Free Lemon Blueberry Muffins
Staff Writer
http://www.kitchenbelleicious.com

Gluten-Free Blueberry Muffins

This recipe creates the blueberry muffins we associate with happy memories, giving them a gluten-free update.  Greek yogurt keeps this batter moist, while lemon brightens the berry flavor for a breakfast item that can be enjoyed any time of the day.      

 

Click here to see Land of the Gluten-Free: 10 Iconic American Recipes Without the Wheat

10
Servings
251
Calories Per Serving
Deliver Ingredients

Notes

* For the gluten-free all-purpose mix, blend the following:

11 oz brown rice flour

1.25 oz cornstarch

0.5 oz tapioca flour

1 tsp xanthan gum

Ingredients

For the muffins

  • 2 1/4 Cups gluten-free all-purpose mix*
  • 1/2 Teaspoon salt, heaping
  • 1 Teaspoon baking soda
  • 2 large eggs
  • 1/2 Cup Greek yogurt
  • 1/2 Cup packed brown sugar
  • 1/2 Cup granulated sugar
  • 1 Teaspoon vanilla extract
  • 1/2 Teaspoon almond extract
  • 1/2 Teaspoon lemon zest
  • 1/2 Teaspoon lemon juice
  • 1 stick unsalted butter, melted
  • 1 Cup fresh blueberries

For the topping

  • 3/4 Cups gluten-free all-purpose mix*
  • Pinch of salt
  • 3 Tablespoons brown sugar
  • 1 Tablespoon granulated sugar
  • 4 Tablespoons butter, softened
  • Dash of almond extract
  • Sprinkle of Demerara sugar crystals, for garnish

Directions

For the muffins

Sift the flour mix and blend with the salt and baking soda in a bowl. Set this mix aside. Beat together the butter, eggs, brown sugar, and granulated sugar in a separate bowl until they are light and creamy. Add in the lemon zest, lemon juice, vanilla, and almond extract, along with the Greek yogurt. Gently fold in the dry ingredients, making sure not to over-mix. Toss your blueberries  in a pinch of the flour mixture, and then gently fold them into the batter.

 

 

For the topping

Preheat the oven to 350 degrees. 

In a large bowl, mix together the gluten-free mix, salt, brown sugar, granulated sugar, butter, almond extract, and Demerara crystals. Place a heaping spoonful of this mixture directly on top of each muffin, and press it down just a tiny bit so that the topping is lodged in the batter. Bake the muffins in a 350-degree oven for 15-20 minutes until they are slightly golden and the topping is nice and crisp. 

Nutritional Facts

Total Fat
9g
13%
Sugar
8g
9%
Saturated Fat
2g
8%
Cholesterol
4mg
1%
Carbohydrate, by difference
37g
28%
Protein
6g
13%
Vitamin A, RAE
108µg
15%
Vitamin C, total ascorbic acid
4mg
5%
Vitamin K (phylloquinone)
87µg
97%
Calcium, Ca
233mg
23%
Choline, total
20mg
5%
Fiber, total dietary
2g
8%
Folate, total
67µg
17%
Iron, Fe
2mg
11%
Magnesium, Mg
27mg
8%
Niacin
2mg
14%
Phosphorus, P
127mg
18%
Selenium, Se
9µg
16%
Sodium, Na
351mg
23%
Water
69g
3%
Zinc, Zn
1mg
13%

Lemon Blueberry Muffin Shopping Tip

Be sure to purchase the correct flour a recipe calls for – flours differ in gluten or protein content, making each suited for specific tasks.

Lemon Blueberry Muffin Cooking Tip

Insert a toothpick into the center of cakes, bar cookies, and quick breads to test for doneness – it should come out clean or only have a few crumbs clinging to it.