*This post is linked up with Gluten Free & DIY Tuesdays at Allergy Free Alaska and Jeanie of the Baking Beauties. Check it out!
I was having a bit of a diva in the kitchen fit that Saturday. I had declared the night before, in no uncertain terms, that I was NOT going to bake anything in the morning. I was tired. My feet hurt. And it was time (I again declared with great flare) that the children learn to do for themselves a bit more at meal times.
So there. I sure told them. (Hangs head in shame.)
I got up the next morning and made my coffee. I threw together a pan of scrambled eggs (cause I was hungry, mind you–and note there was still no baking).
But then the blueberries in the frig caught my eye. And the wheels started spinning. I remembered the leftover lemon glaze in the frig from a scone order I’d made. The NEED started building. Cause sometimes a girl needs warm fluffy muffins studded with fresh blueberries and lemon zest. Yes need.
So I looked up a few recipes and found one that I had all the ingredients for (Yay!) and I could adapt for my daughter’s food allergies. (It wasn’t totally about me.)
This is the gluten/dairy free version I made that morning. For the fluffiest and yummiest texture, I really recommend the flour ratio I used. If you have some other gf mix you’d like to use, feel free, just note that I can’t say for sure what it will be like.
(This recipe is adapted from this one at Heavenly Homemakers. While I’m at it, I’d highly recommend you check out this blog. Super encouraging, practical, and everything Laura makes is real food and tasty!)
Lemon Blueberry Muffins (gluten and dairy free)
- 1 1/2 cups flour (I used a mix of 1/2 cup almond flour, 1/2 cup sorghum flour–millet would work well too–and 1/2 cup tapioca starch. Couldn’t even tell it was gluten free!)
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/2 tsp xanthan gum
- 1/3 cup sugar
- 1 egg
- 1/4 melted coconut oil (or butter)
- 3/4 cup coconut milk (I buy this brand) + TB lemon juice
- 3/4 cup blueberries
- Zest 1 Lemon, plus the juice
- powdered sugar (enough to make a glaze, about 1 cup)
In a large mixing bowl, whisk all the dry ingredients (including the lemon zest) together until well blended. In another, smaller bowl, whisk together egg, melted oil (make sure it’s not too hot) and coconut milk plus the TB lemon juice. Add the wet into the dry and mix well. Gently fold in the blueberries. Divide the batter among the muffin tins (makes 10-12 muffins). Make sure they are well greased or use paper liners. Bake in a preheated 400 degree oven for about 20 minutes, or until tops begin to brown slightly and a toothpick comes out clean. (Keep in mind that gf baked goods don’t often brown as much as wheat.)
Carefully remove the muffins to a cooling rack after they’ve baked. Juice your lemon into a small bowl and whisk in enough powdered sugar to get a thick, but pour-able glaze. Once the muffins have cooled completely, drizzle with the glaze. Allow the glaze to harden up a bit before serving–but I have to confess I didn’t posses the self control to wait that long!
So, yeah, I ended up baking anyway. Which no one was really all that shocked about. And now we will enjoy these muffins repeatedly while the fresh blueberries are in season. And I promise I’ll try to be a little nicer :).
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