Gluten Free, Dairy Free, Soy Free
Soft, tender muffins are brimming with sweet blueberries and notes of bright, citrusy lemon in this must try recipe. Topped with a tangy, sweet lemon drizzle, it's the perfect way to start your spring and summer mornings! Great for breakfast, snacks or a treat, your whole family will love this allergy friendly recipe.
Why I Love This Recipe
Beautiful spring and summer weather inspires bright, light recipes! Enter Gluten Free Blueberry Muffins with Lemon Drizzle! This pillowy soft muffin recipe is seasoned with a hint bright lemon and packed with plump, juicy blueberries.
While these light, fluffy muffins are delicious as is, they become extraordinary topped with a tangy, bright 4-ingredient lemon icing. A classic flavor combination of sweet blueberries and sharp, tangy lemon come together in this crave-worthy breakfast goody.
What is xanthan gum?
Xanthan gum can be found in the allergy friendly section of most grocery stores’ baking aisle. It’s Whole30 and Paleo approved and helps to bind this gluten-free batter together. Xanthan gum allows baked good to hold moistness and structure. Also, many pre-mixed gluten free flours contain a binder of some sort, usually xanthan or guar gum. You could try leaving it out if you really want to, however the muffins may be less tender and moist.
How to make oat flour at home
Want to make your own oat flour? It is super easy! All you need is a blender or food processor. Start with good quality gluten free oats (rolled, quick, or steel cut is fine). Fill the blender or food processor ½ to ⅔ full and blend until the oats turn into a fine flour. Voila, homemade oat flour!
How do I keep blueberries from sinking?
We all want blueberry muffins that has a nice, even distribution of blueberries in every bite. However, if you don't know this easy tip you'll end up with blueberries that sink to the bottom, making an overly moist, soggy bottom. Boo soggy bottoms! Mixing blueberries in flour prior to stirring them in helps them to suspend more evenly in the batter as opposed to sinking straight to the bottom.
Choosing a good lemon extract
Additionally, make sure the lemon extract you choose is suspended in alcohol and not oil. I have found lemon extract suspended in oil does not have as intense of a lemon flavor and can cause this recipe to have less bright, lemony tang.
Storage Tips
While these muffins can be topped with lemon icing all at once and will be delicious, add the icing prior to eating each day for an even fresher bite. These muffins will absorb the icing after a couple of days but will still be delicious.
However, if the muffins will be glazed later, they can be layered on top of one another. Be sure to separate layers with napkins, including a napkin on top.
If all muffins have glaze drizzled on them, allow the icing to firm. Then add muffins in a single layer to an air tight container or resealable storage bag. Make sure to place a napkin on the bottom and top of the muffins.
Gluten Free Blueberry Muffins will last 24 hours at room temperature or 2-3 days refrigerated.
The air-tight container helps keep the muffins moist. The napkins will absorb any moisture the muffins release to prevent them from being soggy. I like to freshen the napkin layers daily.
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📖 Recipe
Gluten Free Blueberry Muffins with Lemon Drizzle {Dairy Free}
Equipment
- mixing bowls
- measuring cups and spoons
- 1 large cookie scoop about ½ cup
- 1 silicone spatula
- cupcake liners
- 2 muffin 12 cup pans
- 1 small piping bag or sandwich bag
Ingredients
Dry Ingredients
- 1½ cup almond flour
- 1¼ cup brown rice flour remove 1 tablespoon for blueberries*
- ¾ cup oat flour
- 1 cup maple sugar
- 1½ teaspoon baking soda
- 1½ teaspoon xanthan gum
- ½ teaspoon salt
Wet Ingredients
- 1⅔ cup almond milk or your favorite dairy free milk
- ½ cup light olive oil
- 3 eggs
- 2½ teaspoon pure lemon extract**
- zest of 1 lemon
- 2 tablespoon pure lemon juice
- 1 ¾ cup fresh blueberries separated, reserve ¾ cup to top muffins before baking
- reserved 1 tablespoon brown rice flour for blueberries
Lemon Icing Drizzle
- 1 cup powdered sugar
- 1½-2 tablespoon pure lemon juice
- ½ teaspoon pure lemon extract
- 1 pinch salt
Instructions
- Preheat the oven to 350℉. Place paper baking cups in muffin pans.
- In a medium mixing bowl add almond flour, brown rice flour, oat flour, maple sugar, baking soda, xanthan gum, and salt. Whisk until well combined.
- In a large mixing bowl added milk, oil, eggs, lemon extract, lemon zest, and lemon juice. Whisk until well combined.
- Add dry ingredients into wet ingredients. Whisk together until well combined and smooth.
- Gently mix 1 cup blueberries with reserved 1 tablespoon of brown rice flour. Then, gently fold these blueberries in with wooden spoon.
- Fill the muffin cups ¾ full of batter. Using the remaining ¾ cup of blueberries, lightly press a couple into the top of each muffin.
- Place muffin pans in pre-heated oven and bake 22-23 minutes until tops are golden and toothpick inserted into the center comes out clean or with a few moist crumbs. Allow to cool to touch in pans, about 5-10 minute. Remove to a wire rack to fully cool. This takes about 1 hour.
- In a small mixing bowl add powdered sugar, lemon juice***, lemon extract, and salt. Use a small whisk or fork to whisk until fully combined and smooth. Place in a small piping bag or resealable storage bag. Snip off the tip of the bag and drizzle over fully cooled muffins just before eating.****
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