Gluten Free Lemon Blueberry Muffin Recipe
A super yummy treat using gluten free flour, these muffins are great for brunch, snacks, or breakfast.
Servings: 12 muffins
Ingredients
- 2 cups gluten free flour (I used Pamela's Artisan Flour Blend)
- 1 Tablespoon baking powder
- 1/2 teaspoon fine sea salt
- 1/4 teaspoon nutmeg
- 2 large eggs
- 3/4 cup coconut sugar or brown sugar
- 1 cup milk*
- 8 Tablespoons melted coconut oil**
- 2 teaspoons lemon zest
- 1 1/2 cups blueberries
Cinnamon Crumble Topping
- 2 Tablespoons gluten free flour
- 5 Tablespoons sugar
- 1/2 teaspoon cinnamon
- 2 Tablespoons coconut oil** (not melted)
Instructions
- Preheat oven to 400°F. Line a muffin tin with 12 paper liners.
- Combine flour, baking powder, salt, and nutmeg in a large bowl. Stir to combine.
- In a separate bowl, combine eggs, sugar, milk, coconut oil, and lemon zest. Whisk to combine.
- Pour the wet ingredients into the dry ingredients and stir until the mixture is incorporated.
- Place a tablespoon of muffin batter into the bottom of each muffin cup. Then gently fold the blueberries into the remaining batter.
- Evenly distribute remaining batter among muffin cups.
Cinnamon Crumble Topping
- Combine flour, sugar, and cinnamon in a small bowl. Cut in coconut oil with a pastry cutter or two knives, to form a crumbly topping.
- Press topping into muffin tops, and bake for 18-20 minutes, until a knife inserted comes out clean.
Notes
*In order to keep these dairy free, I use hemp milk. When baking, I look for a higher fat milk, as it lends to the moistness and tenderness of the final product. Coconut milk would also work. If dairy is okay, try yogurt or buttermilk for even more delicious tang.
**To keep these dairy free, I use coconut oil (refined or unrefined is okay). Butter would also work in this recipe.