Description
Delicious gluten-free blueberry lemon muffins that balance tartness and sweetness, perfect for breakfast or an afternoon snack.
Ingredients
Scale
- 1 ½ cups gluten-free flour blend
- 2 eggs
- ½ cup dairy-free creamer or milk
- ¼ cup lemon juice
- 1 ½ teaspoons baking powder
- ¼ teaspoon salt
- 1 ½ cups blueberries
- ½ cup powdered sugar (or more if needed)
- 1 tablespoon lemon juice (or more if needed)
Instructions
- Preheat the oven to 350°F (175°C) and line a muffin tin with paper liners.
- In a mixing bowl, combine the gluten-free flour blend, baking powder, and salt.
- In another bowl, whisk together the eggs, dairy-free creamer, and lemon juice.
- Gradually add the wet ingredients into the dry ingredients, mixing until just combined.
- Gently fold in the blueberries.
- Divide the batter evenly among the muffin cups.
- Bake for 20-25 minutes or until a toothpick inserted into the center comes out clean.
- For the topping, mix the powdered sugar with lemon juice until smooth. Adjust the sweetness by adding more sugar if necessary.
- Once the muffins are cool, drizzle the lemon topping over them and serve.
Notes
Avoid overmixing the batter to keep the muffins light and fluffy. Frozen blueberries can be used for convenience.
- Prep Time: 15
- Cook Time: 25
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 180
- Sugar: 10g
- Sodium: 200mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 40mg
Keywords: muffins, blueberry, lemon, gluten-free, breakfast
