Blueberry-lemon zest muffins are not just your “every day” blueberry muffins. I think of these as a new twist on blueberry muffins. I feel like I need to make these blueberry-lemon zest muffins more often. They are such a treat.
Add some fun and flair to your blueberry muffins. With a few temperature adjustments, you can make this recipe into :
- bread – 45-50 minutes
- muffins – 25 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
- Baking powder ~ or a corn-free substitute
- Xanthan gum or Guar gum if it is not in the gluten-free flour blend. Not needed for all-purpose flour.
- Eggs or an egg-free substitute like Ener-G Egg Replacer
- Butter or a dairy-free substitute
- Milk or a dairy-free substitute
- 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; I’m sure 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. My two favorite egg replacers are Ener-G Egg Replacer and Aquafaba. Aquafaba is the liquid from a can of garbanzo beans; three tablespoons equal one whole egg.
- 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.
Enjoy this recipe and try these yummy old-fashioned blueberry muffins; you can make them gluten-free or vegan.
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.
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 ~ 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
- 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.