Prep: 20 minutes
Bake: 15–18 minutes
If fresh blueberries aren’t available, use frozen berries (unthawed). Toss blueberries in gluten-free flour blend before adding them to the batter. For a healthier muffin, skip the glaze. This recipe can be made egg-free; see instructions.
MAKES 12 MUFFINS.
2 cups Rebecca’s Gluten-Free Flour Blend or all-purpose flour blend of choice
1 tablespoon double-acting baking powder
¾ teaspoon xanthan gum (omit if xanthan is in your flour blend)
½ teaspoon baking soda
½ teaspoon ground cinnamon or ground ginger
¼ teaspoon salt
1 large egg, room temperature
1/3 cup sugar or finely ground coconut sugar
1 cup + 2 tablespoons milk of choice
1/4 cup neutral vegetable oil
2 teaspoons lemon zest
1 cup blueberries, lightly dusted with flour blend
Lemon Glaze, optional
1. Preheat oven to 350°F. Grease a 12-cup muffin tin or line cups with paper liners.
2. In a large bowl, place flour blend, baking powder, xanthan gum, baking soda, cinnamon and salt. Whisk until combined.
3. In a small bowl, place egg and sugar and whisk until combined. Add milk, oil and lemon zest and blend well.
4. Make a well in the dry ingredients and pour in the liquid mixture. Stir to combine. Fold in blueberries. Let batter sit 5 minutes.
5. Scoop batter into prepared muffin cups.
6. Place muffins in preheated oven on the middle rack. Bake 15 to 18 minutes or until a toothpick inserted in the center comes out clean or with just a few dry crumbs. Drizzle with Lemon Glaze, if desired, while muffins are cooling.
For Egg-Free Lemon-Blueberry Muffins, omit 1 egg. Reduce oil to 3 tablespoons. Combine 1 tablespoon of flax meal with 3 tablespoons of hot unsweetened applesauce. Let sit 5 minutes to cool. Use this mixture to replace the egg in step 3.
Each muffin without glaze contains 168 calories, 6g total fat, 1g saturated fat, 0g trans fat, 20mg cholesterol, 204mg sodium, 26g carbohydrate, 2g fiber, 8g sugars, 3g protein, 16Est GL.
Don’t Overmix the Batter. For best results, stir the wet ingredients into the dry ingredients just until combined.
Dust the Berries. For even distribution, lightly coat the blueberries with gluten-free flour blend before folding them into the batter.
Don’t Defrost. If using frozen blueberries, don’t thaw them first. This keeps them from discoloring the batter.
Put Water in Empty Cups. If any muffin cups are left unfilled, fill them half way with water before baking.
Cool This Way. To avoid soggy bottoms, remove the muffins from the pan and let them cool on a wire rack.
Contributor Rebecca Reilly is a chef, expert baker and cooking instructor. She is the author of Gluten-Free Baking: More Than 125 Recipes for Delectable Sweet and Savory Baked Goods (Simon & Schuster).