How to Make Delicious Gluten-Free Lemon Blueberry Muffins

Gluten-free baking can be a challenge, but with the right recipe and ingredients, you can still enjoy all your favorite treats. One such delicious creation is gluten-free lemon blueberry muffins, which are perfect for those who follow a gluten-free diet or simply love a yummy treat. These muffins will be a hit at any breakfast table or as an afternoon snack.

Ingredients

• 1 1/4 cups almond flour
• 1 cup tapioca starch
• 1 tsp xanthan gum (for gluten-free baking)
• 3/4 cup granulated sugar
• 3 large eggs
• 1/2 cup unsweetened applesauce
• 1/4 cup lemon juice
• Zest of one lemon
• 1 tsp vanilla extract
• 1 1/2 cups fresh blueberries (frozen will also work)
• Optional: a few drops of yellow food coloring if you want the muffins to have that classic golden hue

Instructions

Mixing these ingredients is very straightforward, and once they’re done, your lemon blueberry muffins will be ready in no time. Here’s how:

1. In a large mixing bowl, combine the almond flour, tapioca starch, xanthan gum, and sugar.
2. Beat the eggs and mix them into the dry ingredients until well combined.
3. Add the unsweetened applesauce, lemon juice, zest, and vanilla extract to the mixture. Stir thoroughly.
4. Finally, fold in the blueberries gently so that they’re not bruised during mixing.

Cooking Time and Servings

This recipe makes 18 muffins and takes approximately 30 minutes of active preparation time. Once your muffin mixture is ready, you can transfer it to a standard-sized muffin pan. Place the pan in the oven for about 20-25 minutes at 375°F (190°C) until a toothpick inserted into the center comes out clean.

Tips and Tricks

• Make sure your baking powder is fresh, as old or expired leavening agents can negatively affect texture.
• Use room-temperature ingredients for the best results. This ensures that all of the ingredients will mix together evenly and fully incorporate into one another.
• If you prefer a lighter texture, consider using an electric mixer to help with incorporating air into your batter before baking.

Nutritional Information

Each muffin serves approximately 63 calories, 1 gram of fat, 5 grams of carbohydrates, and 0.8 grams of fiber. This makes it a perfect treat for those looking to keep their calorie intake low or manage their weight.

Variations

• For a sweeter version, you could add an extra tablespoon of sugar.
• To make these muffins more filling and satisfying, you can add a scoop of your favorite protein powder after adding the blueberries.
• If you prefer a stronger lemon flavor, try replacing some of the applesauce with freshly squeezed lemon juice.

Storage and Reheating Tips

Once cooled completely, store these muffins in an airtight container at room temperature. They should last up to 5 days this way. Alternatively, you can freeze them for longer storage – they’ll stay fresh for up to three months. To reheat individual muffins, place them directly on the oven rack and warm at 300°F (150°C) until heated through.

Conclusion

The next time you’re looking for a yummy gluten-free treat or want to surprise someone with fresh-baked goodies, consider making these gluten-free lemon blueberry muffins. They’re not only tasty but also easy and quick to prepare. Share this recipe widely; it’s bound to become a family favorite.