Gluten Free Lemon Infused Blueberry Muffins
Oh, do I have a treat for you today! These Gluten-Free Blueberry Lemon Muffins are not only bursting with juicy blueberries and zesty lemon, but they’re also super light and fluffy thanks to Josie’s Best Gluten-Free Muffin & More Mix! This is the perfect recipe for when you want a little something sweet for breakfast or a snack with your afternoon tea. The best part? You won’t even be able to tell they’re gluten-free! They’re so simple to make, and with a hint of lemon, they’re bound to brighten up anyone’s day.
We added some ground flax seed to this recipe for nutrition and texture (my kids couldn’t even tell it was in there!) We also made and used some lemon infused simple syrup. This adds flavor and sweetness. If you do not want to make this you can sub with an equal amount of sugar and add 1/4 cup additional milk to the recipe.
Lemon Simple Syrup Recipe
This is an easy recipe with tons of uses. We use it here to sweeten and flavor these delicious gluten free muffins and create a pretty garnish for them as well. Note that depending on your lemons they’ll still have plenty of tang! I recommend making this ahead of time so you’re not in a rush for it to cool.
1 cup sugar
1 cup water
1 lemon very thinly sliced
Mix water and sugar and heat gently on low heat. Once the sugar water is simmering add the lemons. Simmer for about 10 mins. remove the lemons and allow the mixture to cool before using in a recipe. Refrigerate overnight if you’re waiting to use it the next day.
Ingredients
2 cups Muffin & More Mix
1 tsp baking powder
¼ tsp salt
¼ tsp baking soda
1 TBS ground flax seed
½ cup milk of choice
1 tsp vanilla
3 eggs
½ cup lemons infused simple syrup
½ cup olive oil
1 cup fresh blueberries
Lemons from syrup *if using
Instructions
Preheat oven to 350
Mix Muffin and More Mix, baking powder, salt, baking soda, & flax – set this aside.
Add eggs, olive oil , vanilla, and simple syrup to a stand mixer or large bowl.
Mix the wet ingredients very well until slightly frothy.
Add the dry ingredients ½ of the bowl at a time mixing in between each half gently.
Mix until just blended and no white streaks from the dry ingredients remain but try not to over mix!
Add blueberries and gently fold in.
Fill line muffin tins ¾ full. Place slice of the simple syrup lemons on top if you are using them.
Check the muffins at 20 minutes, you will likely bake for 10 more minutes for a total of 30 minutes (depending on the size of your muffins) or until a toothpick inserted into the middle comes out with only a few moist crumbs.
Review Gluten Free Lemon Infused Blueberry Muffins.