Gluten-Free Lemon-Blueberry Muffins
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Ingredients:
Batter
- 1 ½ cups Bob’s Red Mill Gluten Free Biscuit and Baking Mix
- ½ cup sugar
- ¼ cup unsalted butter, melted
- 2 eggs
- ½ cup milk
- ½ teaspoon vanilla bean paste
- zest of one lemon
- juice of one lemon
- 1 cup fresh blueberries
Streusel
- 6 Tablespoons unsalted butter
- 1 ½ cup gluten free all-purpose flour
- ½ cup sugar
- ¼ teaspoon salt
- ⅓ cup oats
Lemon Glaze
- 1 ½ cups powdered sugar
- ½ teaspoon vanilla bean paste
- 3 tablespoons fresh lemon juice
Directions:
- First, make the streusel by placing the butter in a small saucepan over medium-low heat. Once the butter is melted, stir in all other ingredients with a fork. Stir until evenly distributed and set aside.
- Preheat oven to 350°F and grease a muffin tin.
- For the batter, place the baking mix and sugar in a medium bowl and whisk to combine.
- In a large bowl, whisk together the butter, eggs, milk, vanilla, and lemon juice & zest.
- Pour the dry ingredients into the wet ingredients and stir until just combined. Fold in the blueberries.
- Fill each muffin cup until almost full and sprinkle some streusel on top. Let muffins sit for 10 minutes.
- Place in oven and bake for 20-25 minutes or until a cake tester inserted into the muffins comes out clean.
- While the muffins are baking, prepare your glaze. Place all ingredients in a small bowl and stir until no lumps remain.
- After your muffins are done baking, let them rest for 5 minutes and then transfer to a cooling rack to let cool.
- Let muffins cool completely before drizzling some glaze on top. Let glaze harden before eating.