About the Recipe
These gluten-free blueberry muffins are loaded with blueberries and lemon zest, and are sure to be a hit! This easy recipe requires only ten ingredients and two bowls, so you can have these muffins baking in the oven in no time. Enjoy them as a morning treat with tea or coffee, or grab one as a snack on the go!
Ingredients
½ cup oil of choice (I've used cocononut oil)
¾ cup powdered (brown) sugar
2 eggs, room temperature
1 tsp vanilla extract
1 tsp xanthan gum (If your flour blend does not cointain)
Zest from one small lemon
1 ¾ cups gluten-free flour blend (for this recipe I've used Betty Bossi Universal Baking flour)
½ tsp salt
2 tsp gluten-free baking powder
½ cup dairy-free milk (I've used cocononut milk)
1 ½ cups fresh or frozen blueberries
Preparation
Preheat your oven to the 180 °C (350 °F) and place muffin paper liners in a 12-cup muffin pan.
In a mixing bowl mix oil and sugar with an electric mixer. Mix well until the suggar is dissolved completely.
Then add vanilla and lemon zest, and mix until its combined.
Add the eggs, one by one, and beat thoroughly after each addition.
In a separate medium mixing bowl, whisk together the flour, salt, and baking powder. If your flour blend doesn't include xanthan gum, you can add 1 tsp to to the mix to help bind the batter together.
Gradually add the dry ingredients to the wet mixture, alternating with the dairy-free milk.
Fold in the blueberries, making sure they're evenly distributed throughout the batter.
Spoon the batter into the muffin papers in the muffin pan.
Bake the muffins for 30-35 minutes, or until the center is set.
Remove from the oven and let cool for 10 minutes before transferring to a wire rack to cool completely.
Store in a container for up to 4 days at room temperature.