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Gluten-Free Blueberry and Lemon Muffins Recipe

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These Gluten Free Blueberry and Lemon Muffins are a delightful, moist, and tangy treat perfect for breakfast or a snack. Made with oat flour and packed with fresh lemon zest and frozen wild blueberries, these muffins are naturally gluten-free and have a lovely balance of sweet and citrus flavors, enhanced by the creamy texture of Greek yogurt and a hint of vanilla.

Ingredients

Dry Ingredients

  • 1 ¾ cups oat flour (193g)
  • ⅓ cup unflavored collagen peptides
  • 1 tbsp arrowroot starch
  • 1 ¼ tsp baking powder
  • ½ tsp baking soda
  • ¼ tsp kosher salt

Wet Ingredients

  • ½ cup cane sugar (or granulated sugar) (100g)
  • Zest from 1 large lemon
  • 2 large eggs
  • ¾ cup full-fat plain Greek yogurt (170g)
  • ¼ cup avocado oil (or olive oil)
  • 2 tbsp lemon juice
  • 1 tsp vanilla bean paste (or extract)

Fruit and Coating

  • 1 cup frozen wild blueberries (NOT thawed)
  • 2 tsp arrowroot starch (for coating blueberries)

Instructions

  1. Preheat and Mix Dry Ingredients: Preheat your oven to 400°F (200°C). In a large bowl, combine oat flour, collagen peptides, 1 tbsp arrowroot starch, baking powder, baking soda, and kosher salt. Mix thoroughly and set aside.
  2. Massage Lemon Zest into Sugar: In another large bowl, combine the cane sugar and lemon zest. Using your hands, massage the lemon zest into the sugar to release the lemon oils, enhancing the muffin’s citrus flavor.
  3. Combine Wet Ingredients: Add the eggs, Greek yogurt, avocado oil, lemon juice, and vanilla bean paste to the lemon-sugar mixture. Whisk until the mixture is smooth and well combined.
  4. Form Batter: Pour the wet ingredients into the dry ingredient bowl. Use a spatula to gently stir until just combined into a batter.
  5. Rest Batter: Let the batter sit at room temperature for 10 minutes. This allows the oat flour to hydrate and the leavening agents to activate, ensuring a light texture.
  6. Prepare Blueberries: While the batter rests, coat the frozen wild blueberries with 2 tsp arrowroot starch by tossing them gently in a small bowl. This prevents them from sinking during baking.
  7. Fold Blueberries into Batter: After resting, gently fold the coated blueberries into the batter, being careful not to overmix to keep the blueberries intact.
  8. Fill Muffin Tin: Line a muffin tin with paper liners. Divide the batter evenly between 10 muffin cavities. Top each muffin with a few extra frozen wild blueberries for a decorative touch.
  9. Bake Muffins: Bake in the preheated oven at 400°F for 6 minutes. Then, reduce oven temperature to 350°F (175°C) and continue baking for approximately 17 minutes, or until a toothpick inserted into the center comes out clean.
  10. Cool and Serve: Allow the muffins to cool in the tin for a few minutes before transferring them to a wire rack. Cool completely before enjoying.

Notes

  • Use thick, full-fat Greek yogurt like Fage for the best texture and flavor.
  • Do not thaw frozen blueberries before mixing – tossing them in arrowroot starch helps keep them from bleeding into the batter.
  • You can substitute avocado oil with olive oil if preferred.
  • Massage the lemon zest into sugar with your hands to maximize the lemon flavor in the muffins.
  • Make sure to let the batter rest for 10 minutes before folding in the blueberries for a lighter muffin texture.
  • If oat flour is not available, you can make your own by grinding gluten-free oats until fine.

Find it online: https://justsosavory.com/gluten-free-blueberry-and-lemon-muffins-recipe/