Description

These gluten-free blueberry muffins offer a tender crumb with sweet berries and a hint of lemon, perfect for busy mornings or cozy weekend breakfasts. They’re bakery-style delights that are easy to whip up, filling your kitchen with an irresistible aroma.

Ingredients

240 g (2 cups) gluten-free all-purpose flour blend, with xanthan gum
150 g (0.75 cup) granulated sugar
15 g (1 tablespoon) baking powder
3 g (0.5 teaspoon) salt
2 large eggs, room temperature
180 ml (0.75 cup) whole milk
80 ml (0.33 cup) neutral vegetable oil (e.g., canola or grapeseed)
5 ml (1 teaspoon) alcohol-free vanilla extract
250 g (1.5 cups) fresh or frozen blueberries, lightly dusted with gluten-free flour if frozen
50 g (0.25 cup) granulated sugar, for crumb topping
30 g (0.25 cup) gluten-free all-purpose flour blend, for crumb topping
30 g (2 tablespoons) cold unsalted butter, cubed, for crumb topping
2 g (1 teaspoon) lemon zest, from 1 small lemon, for crumb topping
120 g (1 cup) powdered sugar, sifted, for glaze
30 ml (2 tablespoons) fresh lemon juice, for glaze
1 ml (0.25 teaspoon) dried culinary lavender buds, finely crushed, for glaze

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Instructions

Preheat Oven & Prep Muffin Tin: Preheat your oven to 200 C (400 F). Line a 12-cup muffin tin with paper liners or grease it thoroughly.
Prepare Crumb Topping: In a small bowl, combine 50 g (0.25 cup) granulated sugar and 30 g (0.25 cup) gluten-free flour blend. Cut in 30 g (2 tablespoons) cold, cubed butter with your fingertips or a pastry blender until coarse crumbs form. Stir in 2 g (1 teaspoon) lemon zest and set aside.
Combine Dry Ingredients: In a large bowl, whisk together 240 g (2 cups) gluten-free flour blend, 150 g (0.75 cup) granulated sugar, 15 g (1 tablespoon) baking powder, and 3 g (0.5 teaspoon) salt until well combined and light in appearance.
Mix Wet Ingredients: In a separate medium bowl, whisk together 2 large eggs, 180 ml (0.75 cup) whole milk, 80 ml (0.33 cup) neutral vegetable oil, and 5 ml (1 teaspoon) alcohol-free vanilla extract until the mixture is smooth and uniform in color.
Combine Wet and Dry: Pour the wet ingredients into the dry ingredients. Stir gently with a spatula until just combined; do not overmix, as a few lumps are perfectly fine and will create a tender crumb. If your batter looks too thick, splash in an extra tablespoon of milk to reach a thick, scoopable consistency.
Fold in Blueberries: Gently fold in 250 g (1.5 cups) fresh or frozen blueberries until they are evenly distributed. Lightly dust frozen blueberries with a spoonful of gluten-free flour before adding them to prevent sinking.
Fill Muffin Cups & Top: Divide the batter evenly among the 12 muffin cups, filling each about two-thirds full. Sprinkle a generous amount of the prepared Lemon Lavender Crumb Topping over the top of each muffin.
Bake, Cool, and Glaze: Bake for 5 minutes at 200 C (400 F), then reduce the oven temperature to 175 C (350 F) and continue baking for another 15-20 minutes, until golden brown and a wooden skewer inserted into the center comes out clean. Transfer to a wire rack and let cool completely. While cooling, prepare the Lemon Lavender Glaze by whisking 120 g (1 cup) sifted powdered sugar, 30 ml (2 tablespoons) fresh lemon juice, and 1 ml (0.25 teaspoon) finely crushed dried culinary lavender buds until smooth. Once muffins are completely cooled, drizzle the glaze generously over each muffin.

Notes

To prevent frozen blueberries from sinking, lightly dust them with a spoonful of gluten-free flour before adding to the batter. Avoid overmixing the batter for tender muffins; a few lumps are fine. Ensure oven is fully preheated for proper leavening. Resist opening the oven door too soon during baking to prevent collapse. Store muffins in an airtight container at room temperature for up to 3 days or freeze for longer storage.

Prep Time: 25 minutes
Cook Time: 25 minutes
Category: Breakfast
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 muffin
Calories: 350 calories
Sugar: 30 g
Sodium: 300 mg
Fat: 15 g
Saturated Fat: 5 g
Unsaturated Fat: 8 g
Trans Fat: 0 g
Carbohydrates: 50 g
Fiber: 2 g
Protein: 5 g
Cholesterol: 40 mg