Lemon Blueberry Gluten Free Muffins

by Cathy Connally August 1, 2018

Rated 5 stars by 1 users

Ingredients

2 cups oat flour
3 tsp baking powder
1/3 cup unsalted butter at room temperature adjust as needed based on moisture of batter up to ½ cup
1 cup granulated sugar or 3 scoops Monk fruit or equivalent Stevia
2 tsp lemon zest + ½ tsp for decorating finished muffins
2 large eggs at room temperature
1-2 tsp vanilla extract
2 tbsp fresh squeezed lemon juice
½ cup whole milk at room temperature
1 cup blueberries fresh or frozen and extra for decoration on top of muffins
Whipped cream or vegan whipped cream for top

Preheat oven to 350F or 177C
In a small bowl, whisk together flour, baking powder and salt. Set aside.
In another small bowl, combine sugar (or monk fruit or Stevia powder) and lemon zest. Rub the sugar (or monk fruit) and lemon zest together with your fingers until fragrant.
Beat butter and sugar together until light and fluffy. Add eggs, vanilla, lemon juice and milk. Mix until combined. Add flour mixture and mix on low until just combined. Gently stir in the blueberries careful not to burst them.
Divide evenly into 12 muffin cups. Bake for 23-25 minutes or until a toothpick inserted into the centre come out clean. Remove from oven and let cool on wire rack.
Once muffins are cool, put whipped cream on and decorate with more blueberries and powdered sugar if desired and lemon zest.

Bakers Tips:

If you do not have oat flour on hand, take rolled oats (preferably organic) and grind them in a coffee grinder of a food processor until they are fairly fine. It will not be as fine as milled flour. That is ok.
If eggs are cold, put them in lukewarm water for a few minutes to warm them up to room temperature.
If you can get wild blueberries, they are the more tasty and always organic if you can find them.
Inspiration from https://www.twopeasandtheirpod.com which is a wheat-based recipe.