Gluten Free Muffin Recipe | Lemon Blueberry Muffins with Cinnamon Crumble Topping
This gluten free muffin recipe creates a moist blueberry muffin spiked with nutmeg and lemon zest, oozing with fresh blueberries, and finished off with a crunchy crumble topping.
A Gluten Free Muffin Recipe
I don’t do a lot of baking, but when I do I try to take into my account my daughter’s gluten and dairy sensitivities. She develops eczema if she eats too much of either, so we try to avoid them altogether, especially when cooking at home. I used Pamela’s Artisan blend gluten free flour to make these, which I picked up at Whole Foods market.
Which Sugar Should I Use?
The answer to this question depends upon your goals. This recipe is a treat for us, with the goal being gluten and dairy free, so I don’t worry too much about sugar included in the recipe. Brown sugar or coconut sugar are my choices for sugar in the recipe, as they add a caramel color and flavor to the muffin. Did you know you can make your own brown sugar? Because I don’t use it very much, and because brown sugar tends to harden, I instead keep molasses and regular cane sugar on hand, and just mix my own brown sugar when the occasion arises.
A Trick with the Blueberries
Have you ever heard of coating fruit in a baked good with flour to prevent them from sinking to the bottom? Well, according to this article, that is a total myth. Instead, spoon a small amount of batter into the bottom of each muffin cup first, then fold the blueberries into the batter, and then fill up the muffin cups the rest of the way. THIS will prevent fruit from sinking to the bottom of the muffin.
A super yummy treat using gluten free flour, these muffins are great for brunch, snacks, or breakfast.
- 2 Tablespoons gluten free flour
- 5 Tablespoons sugar
- 1/2 teaspoon cinnamon
- 2 Tablespoons coconut oil** (not melted)
Preheat oven to 400°F. Line a muffin tin with 12 paper liners.
Combine flour, baking powder, salt, and nutmeg in a large bowl. Stir to combine.
In a separate bowl, combine eggs, sugar, milk, coconut oil, and lemon zest. Whisk to combine.
Pour the wet ingredients into the dry ingredients and stir until the mixture is incorporated.
Place a tablespoon of muffin batter into the bottom of each muffin cup. Then gently fold the blueberries into the remaining batter.
Evenly distribute remaining batter among muffin cups.
Combine flour, sugar, and cinnamon in a small bowl. Cut in coconut oil with a pastry cutter or two knives, to form a crumbly topping.
Press topping into muffin tops, and bake for 18-20 minutes, until a knife inserted comes out clean.
*In order to keep these dairy free, I use hemp milk. When baking, I look for a higher fat milk, as it lends to the moistness and tenderness of the final product. Coconut milk would also work. If dairy is okay, try yogurt or buttermilk for even more delicious tang.
**To keep these dairy free, I use coconut oil (refined or unrefined is okay). Butter would also work in this recipe.
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