Ingredients
Scale
- 1/2 cup salted butter, melted
- 1/2 teaspoon lemon zest
- 3/4 cup granulated sugar
- 3 tablespoons lemon juice
- 1 cup whole milk
- 1 tablespoon vanilla extract
- 1/4 teaspoon lemon extract (optional for more lemon flavor)
- 2 large eggs
- 2 1/2 cups Gluten Free Flour Blend (Here is the brand I used)
- 1 tablespoon baking powder
- 1 teaspoon baking soda
- 1/4 teaspoon sea salt
- 1 3/4 cups frozen blueberries (if using fresh berries, measure out 2 cups)
Streusel Topping
- 1/3 cup gluten free flour blend
- 1/4 cup granulated sugar
- 1/2 teaspoon ground cinnamon
- 2 tablespoons salted butter
Instructions
- Preheat your oven to 375F. Place paper muffin cups in two 6 muffin trays (the batter makes around 14 – 16 muffins). Spray lightly with cooking spray (I use coconut oil spray).
- In the bowl of a stand mixer, whip together the melted butter and lemon zest for 30 seconds. Add in the sugar and whip for 2 minutes. Add in the lemon juice and whole milk – let this mixture sit in your mixing bowl before you stir it together for 2 minutes.
- Add in the vanilla extract, lemon extract (if using) and eggs and mix until everything is just combine.
- Pour in the gluten free flour, baking powder, baking soda, salt and frozen blueberries. With a rubber spatula, fold the batter over itself until you can’t see flour anymore – don’t over mix. Using a large cookie scoop or spoon to add the batter to the prepared muffin papers. Fill about 2/3 of the way to the top.
- To make the streusel, combine all the ingredients in a small bowl until it looks like peas and you don’t see anymore flour. Sprinkle the mixer on top of the muffins.
- Bake for 12 minutes or until the center is cooked through. Remove from the oven and let cool on a wire rack.
Notes
Using your finger and press the center of the muffin down slightly. If it feels spongy then it is cooked/baked through, if it still feels raw or eggy, bake for more time.
- Prep Time: 15
- Cook Time: 12
- Category: baking
- Method: oven
- Cuisine: breakfast