Looking for a low-guilt, satisfying indulgence? These gluten free lemon blueberry muffins fit the bill…
I’ll preface this recipe post, but I’ll keep it short and sweet. I’ve had white rice flour in my pantry forever. I never use it. I only bought it for a recipe from my Star Wars Everyday cook and craft book. So, I’ve been eyeing this inefficient use of one of my Rubbermaid Brilliance pantry containers, and thinking up ways to free the space. Thus, my gluten free lemon blueberry muffins were created.
And I’m beginning to see more versatile value in keeping some white rice flour on hand going forward. The fact that these lemon blueberry muffins are gluten free in no way detracts from how delicious they are. Not overly sweet, lovely flavor, and my preschoolers devour them without complaint.
In the past, before being diagnosed with POTS (Postural Orthostatic Tachycardia Syndrome), we attempted elimination diets to see if anything would help with my symptoms. The Candida diet. Dairy-free for a while. Then, gluten free. And a period of time without either. But, had I this gluten free lemon blueberry muffin recipe in the holster, I would’ve delighted in the guilty pleasure that it is.
It’s also easy to adapt.
It can be adapted with a non-dairy milk to also be lactose-free if need be. Overall, it’s an easily adaptable recipe. It’s simple enough to make tweaks according to your particular preferences (e.g. lime instead of lemon zest, dairy-free milk, fresh blueberries instead of frozen). You can also nix the streusel topping altogether, if you prefer something even less sugary.
Personally, I use my toasted sugar instead of granulated white, since it’s less sugary-sweet and imparts more warmth.
These muffins are perfect for a gluten free, after-dinner treat or pair one with a morning cup of coffee, and you can’t go wrong. Now, what you’ve been waiting for… I told you I’d keep it short and sweet… the recipe.
Gluten-Free Lemon Blueberry Muffins
Ingredients
Sugar Streusel Topping
- 2 tbsp granulated sugar (or toasted sugar)
- ½ tbsp white rice flour
- 1 tsp vegetable oil or extra virgin olive oil
Muffin Mix
- 2 cups white rice flour
- ¼ cup granulated sugar (or toasted sugar)
- 1½ tbsp baking powder
- 1 tsp kosher salt
- lemon zest approx. 1 lemon's worth
- 1 cup frozen blueberries
- 1 cup whole milk
- 2 eggs
- ¼ cup vegetable oil or extra virgin olive oil
- ½ tsp pure almond extract
- 1 tbsp lemon juice
Instructions
- Combine sugar, white rice flour, and oil in a small bowl and whisk with a fork until a sandy mixture forms. Set aside.
- Preheat oven to 425 °Fand grease a 12-muffin pan.
- In a medium bowl, combine dry ingredients (white rice flour, sugar, baking powder, and salt). Add lemon zest. Gently mix in frozen blueberries, ensuring the berries are thoroughly coated in the dry mixture.
- In another bowl, combine wet ingredients (milk, eggs, oil, extract, lemon juice) and whisk until well-incorporated.
- Add the dry ingredients to the wet and mix gently with a silicone spatula until just combined. Scrape the sides and bottom to ensure full incorporation.
- Portion the mixture between the 12 muffin cups, filling about ⅔ of each cup. Top with streusel.
- Bake the muffins at 425 °F for about 15 minutes. Use an internal thermometer at this time to ensure muffin temp has reached about 200 °F. Remove from oven.
- Allow to cool in the pan for about 5 minutes before removing. Enjoy with a cup of coffee!
Notes
- Bob’s Red Mill Organic White Rice Flour
- Diamond Crystal Kosher Salt
- Clabber Girl Baking Powder
- I do enjoy using my toasted sugar for this recipe, since it’s less sugary-sweet and imparts more warmth.