Gluten Free Blueberry Muffins with Lemon Drizzle {Dairy Free}
These tender, moist muffins are loaded with juicy blueberries and a hint of bright lemon then topped with a tangy, sweet lemon drizzle!
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.****
Notes
*Mixing blueberries in flour helps them to suspend more evenly in the batter as opposed to sinking straight to the bottom.
**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. This can cause this recipe to be less bright and lemony.
***Start with 1 ½ tablespoon of lemon juice and add ½ tablespoon at a time to achieve the desired consistency. My preferred texture is thick enough to not run over the edges much, but thin enough to be easily drizzled.
****While these muffins can be topped with lemon icing all at once, try adding the icing prior to eating each day for an even fresher bite. See Cooking Tips above for storage tips.
Nutrition
Calories: 214kcalCarbohydrates: 29gProtein: 4gFat: 10gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 0.002gCholesterol: 22mgSodium: 171mgPotassium: 91mgFiber: 2gSugar: 16gVitamin A: 39IUVitamin C: 2mgCalcium: 56mgIron: 1mg
Tried this recipe?Let us know how it was!