Blueberry Lemon muffins are one of my all-time favorite baked goods. The bright citrus flavor combined with sweet, succulent blueberries – well, is your mouth watering yet?!
If you stay away from gluten and dairy, muffins are not a staple in your diet. But, with this new recipe they can be! It is simple, allergy-friendly, healthy, and shockingly moist. Great for breakfasts on the go, mid-day snacks, or work gatherings (your coworkers won’t even know how healthy they are!), these muffins are the perfect summer addition to your day.
2 1/2 cups Gluten Free Flour (Red Mill)
1 Tbsp baking powder
Dash of salt
3/4 cup pure agave
1/2 cup Earth Balance butter (Soy Free)
2 organic, cage-free eggs (OR substitute Flax Seed)
**Note, eggs help bind the batter and aid in the proper rising of the muffins, so your muffins could be more dense than in the image above if using flax seed. Increase your baking powder quantity to 1 1/2 Tbsp to counteract this).
2 Tbsp finely chopped/grated lemon zest (1 large lemon)
1/2 tsp pure Lemon extract
3 Tbsp Chia Seeds
1 1/2 cups fresh blueberries, rinsed and dried
Pre-heat oven to 425 degrees F.
In a large bowl or KithenAid Mixer, combine dry ingredients – Gluten Free flour, baking soda and salt. Stir until evenly combined and then set aside.
In a small bowl, measure out Earth Balance and place in oven or in microwave to soften (don’t melt completely) – about 15 seconds in microwave. When finished, combine Earth Balance, Almond (or Rice) milk, eggs (or flax seed), agave, lemon extract, and chia seeds.
Grate the lemon rind (or peel and finely chop) to equal roughly 2 Tbsp worth of zest.
Add lemon zest to wet mixture, and combine thoroughly.
Return to your dry mixture, and make a well in the center. Pour the wet mixture into the well, and then begin combining gently with a wooden spoon. Don’t worry about getting rid of all lumps/texture, and don’t overwork the batter as this will make it dense. Once combined well, stir in fresh blueberries.
Prepare your non-stick muffin sheet by greasing each cup, using a paper towel to generously coat the pan with Earth Balance. Next use a spoon to divide the batter into the cups evenly, filling each cup to the rim (but don’t pack the batter down!).
The batter will make 12 muffins exactly. When all cups are filled, place in oven for 20-25 minutes, or until lightly browned on top. To test if they are cooked through, insert a small knife or toothpick into the center of a muffin – if the utensil is clean upon withdrawal it is done! You will see remnants of the batter sticking to the utensil if the muffins need more time.
Cool on a cooling rack for a few minutes, and enjoy!