Blueberry-Lemon Zest Muffins -

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

Cook Time25

Total Time40

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: 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.

5 WW points plus each

This is the gluten-free flour blend I used in this recipe. King Arthur's Measure for Measure Gluten-Free Flour