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
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.
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