Hi and welcome back.Jump to Recipe
hope you are all doing well and staying safe as the lockdown in the UK starts to ease. This last month has been a total whirlwind for me with constant hospital appointments to check on my little one (I am currently 38 weeks pregnant).
While it has been stressful, I have found myself baking more to help keep me calm and relaxed. Last year, I really enjoyed baking with lemons and created my Easy Gluten Free Lemon Cake and Lemon Garlic Chicken recipes which can be found in the links if you are interested.
This year, I decided to incorporate lemons into my favourite Blueberry Muffin Recipe which you can find here if you are interested. The result is a light and fluffy muffin packed with blueberries with a citrus twist – I can’t seem to get enough of them!
To make the muffins, simply cream the butter and sugar as normal before adding eggs and vanilla extract. In my other muffin recipes, I have added plain yoghurt but when I added the lemons to this, it curdled – not good! I then add the zest and juice of one medium lemon, blueberries and mix. Divide into muffin trays and bake for 20 minutes or until golden brown.
I love baking these muffins without muffin cases – it is really simple to do! Simply lightly grease your muffin tray before adding the muffin mixture. I love how it helps to reduce waste from the muffin cases but the muffins still hold their shape and store well too.
I hope you love this recipe. Please let me know if you re-create it by tagging me on Instagram using #livingcoeliac or by sharing photos directly to my Facebook Page. I love to see your re-creations.
Speak to you next week. Chrissi -x-
My Gluten Free Lemon Blueberry Muffin Recipe
Gluten Free Lemon Blueberry Muffins
- Muffin tray
- 220 g plain flour gluten free
- 120 g butter
- 110 g caster sugar
- 100 g blueberries
- 2 medium eggs
- 1 medium lemon
- 2 tsp baking powder
- 1 tsp vanilla extract
- ½ tsp xanthum gum
- 1. Cream together the butter and sugar.
- 2. Add the eggs and vanilla extract, mixing to combine.
- 3. Sift together the dry ingredients., tossing the blueberries in the mixture before setting the blueberries aside.
- 4. Add the dry ingredients to the wet, mixing to combine.
- 5. Zest and juice the lemon and add to the muffin mixture.
- 6. Add the blueberries to the mixture and stir to just combine.
- 7. Divide the mixture into the muffin trays.
- 8. Bake for 20 minutes at 180°C or until golden brown.
There you go! My super simple Lemon Blueberry Muffins that are gluten free and easily adapted to dairy free too. Simply use a dairy free butter instead and you are good to go. I hope you love this recipe too.