Gluten Free Lemon Blueberry Muffins |Cooking With Amanda

Gluten Free Lemon Blueberry Muffins Photo

Around this time of year, I want to put blueberries in everything. And lemon. Blueberry goodies without lemon zest and extract just don't seem right to me! The one exception is when I use cinnamon in place of lemon flavor, like in this vegan blueberry crisp.

If you don't like blueberries, you can omit them or use another type of fruit in their place. But be careful — some fruit is a little too moist for these muffins! The muffins already have a lot of moisture and if you were to add some juicy sliced strawberries, I think you'd have some soggy muffins on your hands and that just doesn't sound yummy, does it? Next time, I'm going to try these with fresh raspberries! I'm also on a raspberry kick and can't stop making these gluten-free raspberry thumbprint cookies!

These gluten-free mini blueberry lemon muffins started off as healthy muffins. But then I had the idea of putting a glaze on them. And then I thought that it'd just be the best thing ever to dunk the entire mini muffin in the lemon glaze. And it was. But at the same time, I added a full cup of powdered sugar to the recipe. Whoops. So basically, these are now about as healthy as a cinnamon roll or cake for breakfast.

Gluten Free Lemon Blueberry Muffins Picture

It's not that they're bad without the glaze – they're just so much better with it! The muffins are kind of spongy and suck up the glaze. If you don't want to go all out on the glaze, then you could dip just the tops in there (but then you'll probably need to halve the glaze recipe).

If you don't have almond flour on hand, try this lemon blueberry bread! It's even simpler than this recipe as you just pour it all into one pan. These lemon blueberry skillet pancakes are also a quick and easy way to get your day started off in a delicious way.

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Gluten Free Lemon Blueberry Muffins Recipe

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Ingredients

1 1/2 cups blanched almond flour, 150 grams
1/4 teaspoon salt
1/4 teaspoon baking soda
3 large eggs, room temperature
1/4 cup coconut oil, melted, 56 grams
2 tablespoons honey, 40 grams
2 tablespoons granulated sugar, 25 grams
2 teaspoons lemon zest
1/2 teaspoon nielsen-massey pure lemon extract
1 cup blueberries, rinsed and patted dry, 140 grams
1 cup powdered sugar, 120 grams
2-3 tablespoons lemon juice

Directions

Preheat the oven to 350°F. Line a mini muffin pan with 18 mini muffin liners.
In a small mixing bowl, stir together the almond flour, salt and baking soda. Set aside.
In a medium mixing bowl, stir together the eggs, melted coconut oil, honey, granulated sugar, lemon zest and lemon extract. Add the dry mix to the wet and stir just until combined. Fold in the blueberries.
Divide the batter between the liners, filling each one almost all the way, and bake for 12-15 minutes or until lightly and evenly browned and a toothpick inserted in the middle comes out clean.
Immediately remove the muffins from the pan and let sit on a cooling rack for about 10 minutes before removing the wrappers. Then let cool completely, about 30 minutes.
Place the powdered sugar in a small bowl and stir in just enough lemon juice to reach your desired glaze consistency. Dip all sides of the muffins in the glaze.
Refrigerate in an airtight container for up to 3 days.