Blueberry-Lemon Zest Muffins – Gluten-Free & Vegan options
Blueberry-lemon zest muffins are not your ” everyday” blueberry muffins. I think of these as a new twist on blueberry muffins. I need to make these blueberry-lemon zest muffins more often. They are such a treat.
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For some variety, with a few temperature adjustments, you can make this recipe into :
- Bread – 45-50 minutes
- Mini muffins – 12-15 minutes
- Baked donuts -15-20 minutes
Add a fancy touch and drizzle a little powdered sugar icing over the finished baked items. 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 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.
To Make These Blueberry Lemon Zest Muffins, You Will Need These Ingredients:
- All-purpose flour or a one-to-one gluten-free flour blend like King Arthur Measure-For-Measure.
- Baking powder ~ or a corn-free substitute
- Salt
- Xanthan gum or Guar gum, if it is not in the gluten-free flour blend. It is not needed for all-purpose flour.
- Eggs or an egg-free substitute like Bob’s Red Mill Egg Replacer
- Sugar
- Lemon
- Butter or a dairy-free substitute
- Milk or a dairy-free substitute like almond milk or macadamia milk
- Fresh or frozen blueberries
These muffins freeze well, too. But always be sure to use a good-quality freezer bag or container. Everything I bake goes in the freezer; you have heard me say that many times.
Are You On A Special Diet Like Me?
Here are the changes I made for myself in this recipe:
- First, my muffins have to be egg-free. There are many options available, but aquafaba is kind of amazing. Aquafaba is the liquid from a can of garbanzo beans; three tablespoons equal one whole egg.
- Next, I am changing the sugar source because I am sensitive to cane sugar. Beet sugar is my favorite substitute for cane sugar. There is no change in the flavor of the finished product. Beet sugar measures and bakes exactly like cane sugar.
- Lastly, I make my muffins gluten-free; the recipe includes one of my favorite gluten-free baking flours.
Enjoy this recipe and try these yummy old-fashioned blueberry muffins; you can make them gluten-free or vegan.
Enjoy!
Blueberry-Lemon Zest Muffins
Ingredients
- 1 1/2 cup all-purpose flour or a gluten-free blend like King Arthur's Measure for Measure
- 1 tsp baking powder ~ or a corn-free baking powder (see notes)
- 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
Instructions
- Preheat oven to 375
- Prepare 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.
