Blueberry-Lemon Zest Muffins
A fun new twist for blueberry muffin. Delicious breakfast, brunch, or snack that can be made gluten-free or vegan.
Prep Time15 minutes mins
Cook Time25 minutes mins
Total Time40 minutes mins
Course: Breakfast, Brunch, Snack
Cuisine: American
Keyword: allergy-friendly, baking with blueberries, blueberry lemon zest muffins, corn-free, dairy-free, gluten-free, Low FODMAP
Servings: 12 Muffins
Calories: 190kcal
Author: Mary Krick
- 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.
Serving: 1Muffin | Calories: 190kcal | Carbohydrates: 31g | Protein: 3g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 0.003g | Cholesterol: 29mg | Sodium: 268mg | Potassium: 88mg | Fiber: 1g | Sugar: 18g | Vitamin A: 288IU | Vitamin C: 1mg | Calcium: 36mg | Iron: 1mg