Gluten Free Lemon Blueberry Muffin

Gluten Free Lemon Blueberry Muffin are a classic for a reason, such a good flavor combo. These gluten free muffins are rich, fluffy and have a delicious pop of flavor from the citrus. Enjoy these with a piping hot cup of coffee or anytime you need a comfort food. 🫐 Josie

Servings 1 dozen

Prep Time 10 minutes

Cook Time 20-25 minutes

Passive Time n/a

Ingredients

For the Muffins:

1/2 cup room temp butter
3/4 cup of sugar
3 eggs
1 tsp vanilla
zest of 1/2 of a lemon
3/4 cup milk
1 TBSP ground flax seed
1/4 tsp baking soda
1/4 tsp salt
1 tsp baking powder
2 cups Muffin and More mix
1 cup blueberries +1 tsp Muffin and More mix

For the Streusel:

1/4 cup melted butter
1/3 cup brown sugar
1/3 cup GF oats
1/2 tsp cinnamon

Instructions

Preheat the oven to 350 and line muffin tins.

Mix butter and sugar until fluffy.

Add eggs, vanilla, lemon zest, milk and mix well.

In a separate bowl, mix all other dry ingredients well.

Add dry ingredients to wet, in two portions and mix until just incorporated.

Toss blueberries in 1 tsp Muffin and More mix and gently fold into muffin batter.

Mix all streusel ingredients together and put a large spoonful on top of each muffin.

Bake for 20-25 mins depending on the size of your muffin tins. The muffins are done when the tops are golden brown and a toothpick inserted into the middle comes out with only a few moist crumbs.