Lemon and Blueberry Muffins
Gluten Free, Lactose Free, Low FODMAP, No Onion or Garlic, Vegetarian.
I’m not kidding when I say this recipe produces everything I want in a muffin. They are light, fluffy, delicious, and ridiculously easy to throw together. Definitely a lazy baking recipe for when you don’t feel like baking but have to bake something. They also take great advantage of fresh blueberries when they are in season, and I’d be lying if I said fresh blueberries weren’t key to the success of this recipe. But give frozen a go! There are no rules or judgement here.
Inspired by and created for my friend @eatswithmjx - I hope you love this recipe as much as we do!!
Lemon & Blueberry Muffins
Ingredients
- 250g Bobs Red Mill 1:1 GF Baking Flour
- 120g white sugar
- 1 1/2 tsp baking powder
- 1/4 tsp baking soda
- 1/4 tsp salt
- 2/3 Cup oil (canola is fine, or if you prefer a stronger taste use a high quality EVOO)
- 1/2 Cup lactose free full cream milk
- 3 large eggs
- 1/4 Cup lemon juice
- 2 tsp lemon zest
- 125g fresh Blueberries*
Instructions
- Pre-Heat oven to 180C fan bake. Spray a muffin tin with baking spray and set aside ready to go.
- In a medium sized bowl, sift together the flour, baking soda, baking powder and salt. Add the sugar and gently stir in. Set aside.
- In a large bowl whisk together oil, milk, eggs, lemon juice, and zest until well combined.
- Add the dry ingredients to the wet mixture. Add in the blueberries. Fold mixture together until JUST mixed. If you think it looks slightly undermixed - then its probably perfect.
- Spoon mixture evenly into your muffin tin.
- Bake for 15-20 minutes, or until skewer comes away clean.
Notes
*recipe is untested on frozen blueberries, but I would recommend only using about 110g due to the water content from being frozen.
Store in an airtight container for 4 days or freeze for enjoyment at a later date.