Blueberry-lemon zest muffins are not your everyday blueberry muffins.
A new twist on blueberry muffins.
Add some fun and flair to your blueberry muffins. It doesn’t get any easier than this to change things up a little.
You can make this recipe into a loaf bread, muffins, mini muffins or baked donuts.
It would be fun to drizzle a little powdered sugar icing over the finished baked items too. Just add a tiny amount of a liquid such as milk or a non-dairy type to about 1/4 cup powdered sugar and stir. It’s kind of like a fat-free icing and it makes things look a little fancy.
I have found it’s best to add drizzle the day you plan on eating them.
Are You On A Special Diet Like Me?
Here are the changes I made for myself in this recipe:
Next is changing the sugar source because I am sensitive to cane sugar. Beet sugar is my favorite substitute for cane sugar. There is absolutely no change in the flavor of the finished product. Beet sugar measures and bakes exactly like cane sugar. Coconut sugar could also be substituted if you prefer.
Lastly, I make my muffins gluten-free, you will see one of my favorite gluten-free baking flours in the recipe.
These muffins freeze well too. But always be sure to use a good quality freezer bag or container. Just about everything I bake goes in the freezer, I’m sure you have heard me say that many times.
Each regular-size muffin is 5 points for weight watcher points plus and 1.75 points for each mini muffin if you decide to make those.
Now I’m feeling like I need to make these blueberry-lemon zest muffins more often, they are such a treat.
Blueberry-Lemon Zest Muffins
- 1 1/2 cup all-purpose flour or a gluten-free blend like King Arthur's Measure for Measure
- 1 tsp baking powder
- 1 tsp salt
- *3/4 tsp xanthan gum if you are using a gluten-free flour blend that doesn't include xanthan gum or guar gum in the ingredients.
- 2 eggs or egg replacer of choice
- 1 cup sugar or preferred dry sweetener
- juice from one small lemon
- zest from one small lemon
- 1/3 cup butter softened or any non-dairy substitute
- 1/2 cup milk or preferred non-dairy product
- 1 cup blueberries
- Preheat oven to 37Prepare muffin pan with paper or silicone liners or a non-stick spray.
- In a large mixing bowl add flour, baking powder, and salt. Add xanthan gum if needed. Stir together and set aside.
- In a small mixing bowl add eggs or egg replacer, sugar, lemon juice, lemon zest and milk or non-dairy substitute. Mix well. Melt butter or non-dairy substitute and stir into the egg mixture.
- Add liquid mixture to flour mixture. Stir to combine. Fold in blueberries.
- Fill muffin pan about 3/4 full. Bake for 20-25 minutes or until top springs back when lightly touched.
- Remove from pan and bite into a sweet, flavorful muffin.