The other day I woke up with this craving for gluten free lemon blueberry muffins. So I started trolling for recipes. Everything I found had about a cup and half of sugar, so nope! There’s no way I’m putting that in my body first thing in the morning.
As we all know, sugar highs, lead to sugar crashes, and I prefer to run this body smoothly all day. I decided to modify, as usual, substituting Greek yogurt, as usual, and just letting the natural sweetness from the blueberries do their thing. And the result was perfect: soft, warm, ooey, gooey muffins.
Now these gluten free lemon blueberry muffins aren’t the cakey, crunchy top blueberry muffins from the store. They are almost more like really moist bread, with juicy explosions of blueberries and hints of tang from the lemon zest. You can use fresh or frozen blueberries too, which is convenient for me, as I always have frozen ones on hand. They make an excellent side with scrambled eggs, bacon, and a cup of hot Joe. And with that, I think I’ll be having breakfast for dinner.
One disclaimer. Because of the yogurt, these gluten free lemon blueberry muffins take about an hour to bake, so don’t attempt on those crazy mornings. Get your feet wet on the weekend so you know what to expect from these goodies.
Gluten free Lemon Blueberry Muffins
Prep time: 10 min. Ready: 1 hr. 10 min. Yields: 12
2 eggs
3 T. coconut oil, melted
¾ cup Greek yogurt
2 t. baking powder
1 t. salt
1 t. cinnamon
1 lemon, zested
3 T. agave or honey
1 cup coconut milk
2 cups gluten free flour (I use 1-to-1 baking flour)
1 cup blueberries, fresh or frozen
Preheat your oven to 350 degrees. In a large mixing bowl, beat eggs, coconut oil and yogurt until creamy. Add the next five ingredients and mix. Alternate the milk and flour in two batches, making sure everything is thoroughly incorporated. Last, toss in the blueberries and fold in gently.
I use silicone muffin cups to line my muffin tins, and they are amazing. Best stocking stuffer ever. Thanks Santa. If you are going naked, be sure to really grease your pan. Fill the cups up to the top, even heaping is fine.
Bake for 50 minutes or until the muffins are golden brown and your house smells like heaven. Rest on a cooling rack for 10 minutes before removing from the pan.
Enjoy!
