Delicious Gluten-Free Lemon Blueberry Muffins Recipe

Gluten-free lemon blueberry muffins offer a delightful twist on a classic favorite. These muffins are not only delicious but also accommodate those with gluten sensitivities, making them accessible to a wider audience. In this article, we will walk you through how to make these yummy treats at home.

The cooking time for these muffins is approximately 20 minutes from start to finish, and they serve four people. Each ingredient list and step are designed to ensure that the process goes smoothly without any extra hassle.

Ingredients

• 1 cup almond flour (gluten-free)
• 1/3 cup coconut flour (gluten-free)
• 2 tablespoons tapioca starch
• 1 tablespoon baking powder
• Pinch of salt
• 1/4 cup granulated sugar
• Zest and juice of one lemon
• 1 large egg
• 3 tablespoons coconut oil, melted
• 1 1/2 cups fresh blueberries (ensure they are well rinsed)

Instructions

Firstly, preheat your oven to 400°F. Then, mix the almond flour, coconut flour, tapioca starch, baking powder, salt, and sugar in a bowl until thoroughly combined.

1. Add the lemon zest and juice to the dry ingredients. Stir these in carefully to blend well with the other components.
2. In another small bowl, beat the egg and melted coconut oil together until they are fully incorporated into one mixture.
3. Slowly pour the wet mixture over the dry ingredients while gently folding them all together. Be careful not to overmix; doing so can lead to dense muffins rather than light and fluffy ones.
4. Gently fold in the blueberries last, ensuring that they are well distributed throughout the batter without crushing any of them too much.

Once everything is combined, scoop the batter into a lined muffin tin. You should have enough batter to fill 8 standard-sized muffins cups, which will provide you with four servings if you share equally among two people or make it a meal for one by having half of each muffin.

Bake in the preheated oven at 400°F until your lemon blueberry muffins are golden brown and the tops spring back when lightly pressed. This usually takes around 18-20 minutes, but it's important to keep an eye on them as they bake since every oven may have slight variations.

Allow the muffins to cool in the pan for a few minutes before transferring them out onto a cooling rack or plate where you can let them finish cooling completely. Once cooled, these muffins are ready to enjoy either with a cup of tea or coffee or as part of your breakfast routine!

These gluten-free lemon blueberry muffins make for an excellent addition to any diet that needs to avoid traditional wheat-based ingredients without sacrificing taste and texture. The combination of citrusy lemon and sweetened blueberries creates an explosion of flavor in each bite, making these a hit among both adults and children alike.

To store these delicious treats, place them in an airtight container or resealable bag at room temperature for up to three days. Alternatively, you could freeze them for longer storage – simply wrap individually before placing into freezer bags or containers. This way, you can enjoy these muffins whenever the craving strikes without having to start from scratch every time.

Conclusion

Making gluten-free lemon blueberry muffins is easier than many might think with just a few ingredients and simple steps involved. Whether you're looking for something healthy yet indulgent or simply want to try your hand at baking, these muffins are sure to become a favorite in any household.