The Pioneer Woman Tasty Kitchen
Profile Photo

Blueberry Lemon Muffins (Gluten Free)

0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep:

Cook:

Level: Easy

System:

12
x

Print Options

Page size Letter 3x5 4x6
Text Size Small Medium Large
Content Include description
Include prep time, etc.
Show image

Description

A quick gluten-free recipe for refreshing morning muffins. Make these blueberry lemon muffins and enjoy with your morning coffee or tea.

Ingredients

  • 2 cups All-purpose Gluten-free Flour, Divided
  • 1 Tablespoon Baking Powder
  • ½ teaspoons Salt
  • ½ cups Sugar
  • 1 cup Almond Milk
  • 1  Egg
  • ½ Tablespoons Lemon Zest
  • 1 Tablespoon Fresh Lemon Juice
  • ¼ cups Melted Butter
  • 1 cup Rinsed, Frozen Blueberries
  • FOR THE GLAZE:
  • 2 Tablespoons Powdered Sugar
  • 2 Tablespoons Fresh Lemon Juice
  • ½ Tablespoons Lemon Zest

Preparation

Preheat oven to 375ºF. Grease a muffin tin with coconut oil or baking spray.

In a large bowl, combine flour (minus 1 tablespoon), baking powder, and salt. Add sugar, milk, egg, lemon juice, lemon juice, and butter. Stir until ingredients are just combined. Batter should be lumpy.

Place blueberries in a small bowl and sprinkle with remaining flour to coat the blueberries. Add the blueberries to the large bowl mixture and gently fold in blueberries.

Place large spoonfuls into muffin tin filling each space about 3/4 full. Bake for 20–25 minutes or until tops are golden brown. Remove from the oven and place muffins on a cooling rack.

While cooling, in a small bowl, combine powdered sugar, lemon juice and lemon zest. Use a spoon or basting brush to drizzleor brush each muffin with glaze. Let cool and serve.

No Comments

You must be logged in to post a comment.

No Reviews

You must be logged in to post a review.

Related Recipes

Easiest No-Knead Bread in a Dutch Oven
Profile Photo by Lindsay @ My Therapist Cooks in Breads
Mark Bittman’s no-knead bread is the easiest, most foolproof path to...
5.00 Mitt(s) 1 Rating(s)1 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 5

Prep: Cook:

Serves: 6 Level: Easy


No Yeast Naan
Profile Photo by Liz Voltz in Breads
Quick and easy Naan flat bread made without yeast. Comes together...
0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep: Cook:

Serves: 6 Level: Easy


Sourdough Banana Muffins
Profile Photo by PW Food & Friends in Breads
Use up your excess sourdough discard/starter in these yummy banana muffins! From...
0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep: Cook:

Serves: 12 Level: Easy


Coconut Blueberry Wholemeal Muffins
Profile Photo by Cheryl Whyte in Breads
Sometimes you just need something a little sweet, right!? Well, I’ve...
0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep: Cook:

Serves: 12 Level: Easy


Sourdough Naan
Profile Photo by PW Food & Friends in Breads
Naturally leavened Indian flatbread cooked in a cast iron skillet! From Erica...
0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep: Cook:

Serves: 12 Level: Intermediate