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Fluffy Gluten Free Lemon Blueberry Muffins Recipe

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These Fluffy Gluten Free Lemon Blueberry Muffins are light, moist, and bursting with fresh blueberries and zesty lemon flavor. Made with almond and oat flours, this recipe is a perfect gluten free treat that combines wholesome ingredients with a naturally sweet and tangy profile. Ideal for breakfast, brunch, or a healthy snack, these muffins are simple to prepare and bake to perfection with a delicious maple sugar topping option.

Ingredients

Dry Ingredients

  • 1.5 cups (165g) blanched almond flour
  • ½ cup (60g) oat flour
  • 2 tsp baking powder
  • ¼ tsp salt
  • ½ tsp cinnamon
  • zest of 1 large lemon (about 2 TBSP)

Wet Ingredients

  • ¼ cup almond milk
  • ¼ cup avocado oil
  • 2 TBSP lemon juice
  • 1 tsp vanilla extract
  • ¼ cup + 1 tablespoon maple syrup
  • 2 medium eggs, room temperature

Other Ingredients

  • 1 cup fresh blueberries
  • maple sugar, optional for topping

Instructions

  1. Preheat and Prepare Muffin Tin: Preheat your oven to 425°F (220°C) and line a muffin tin with 6 tall muffin liners to ensure easy removal after baking.
  2. Mix Dry Ingredients: In a large bowl, whisk together the almond flour, oat flour, baking powder, salt, cinnamon, and lemon zest until evenly combined. Create a well in the center of these dry ingredients to prepare for the wet mixture.
  3. Combine Wet Ingredients: In a separate bowl, whisk together the almond milk, avocado oil, lemon juice, vanilla extract, maple syrup, and eggs until the mixture is smooth and cohesive.
  4. Combine Wet and Dry Mixtures: Pour the wet ingredients into the well of the dry ingredients. Gently stir until just combined to avoid overmixing which can make muffins dense.
  5. Fold in Blueberries: Carefully fold the fresh blueberries into the batter to distribute them evenly without breaking the fruit.
  6. Fill Muffin Liners: Using a large scoop, transfer the batter evenly into the prepared muffin pan, filling each liner to the brim for tall, full muffins.
  7. Add Optional Topping: Sprinkle the top of each muffin with maple sugar if desired for a slightly sweet, crunchy crust.
  8. Chill the Batter: Place the muffin pan in the refrigerator for 20 minutes to chill the batter. This step helps improve the texture and rise of the muffins during baking.
  9. Bake the Muffins: Bake the muffins in the preheated oven at 425°F for 5 minutes. Then reduce the oven temperature to 350°F and bake for an additional 17-18 minutes until the muffins are golden brown and a toothpick inserted in the center comes out clean.

Notes

  • Room temperature eggs help the batter mix more evenly and trap air for fluffier muffins.
  • Chilling the batter before baking enhances muffin rise and texture.
  • Using fresh blueberries prevents excess moisture; if using frozen, do not thaw to avoid soggy muffins.
  • Maple sugar topping is optional but adds a lovely crunch and extra sweetness.
  • Ensure muffin liners are tall to accommodate the full batter and produce nicely shaped muffins.

Find it online: https://marthatasty.com/fluffy-gluten-free-lemon-blueberry-muffins-recipe/