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Cover: Gluten free cooking

10Jun 12

Lemon Blueberry Muffins

Lemon Blueberry MuffinsThese lemon blueberry muffins are mouth-wateringly delicious and make a great snack or only slightly decadent breakfast.  The crispy lemon and sugar topping is the icing on the cake, or in this case, the muffin!  If you manage to not eat them all in one sitting, they will keep in the refrigerator for up to ten days. (I would also recommend these raspberry and cinnamon muffins.)

 

You Need:

LIQUID INGREDIENTS

  • 2 large eggs, at room temperature
  • 185ml milk
  • 125ml canola oil
  • 1 tablespoon grated lemon zest
  • 1 teaspoon pure vanilla extract

DRY INGREDIENTS

  • 180g + 25g sorghum flour
  • 180g + 20g cornflour
  • 140g + 15g tapioca flour
  • 150g granulated sugar
  • 1 tablespoon baking powder
  • 1½ teaspoons xanthan gum
  • 1 teaspoon salt
  • 175g (1 cup) fresh blueberries, washed and patted dry

TOPPING

  • Cooking spray
  • 100g granulated sugar
  • 1 teaspoon grated lemon zest

 

Steps:

 

  1. Place a rack in the middle of the oven and preheat to 190ºC.
  2. Generously grease the cups of a standard 12-cup non-stick muffin pan, or line with paper liners coated with cooking spray.
  3. In a medium mixing bowl, beat the eggs with an electric mixer on low speed until light yellow and frothy, about 30 seconds.
  4. Add the milk, oil, lemon zest, and vanilla and beat just until blended.
  5. In a small bowl, whisk together the dry ingredients except the blueberries. With the mixer on low speed, gradually beat the dry ingredients into the liquid ingredients until the batter is smooth and slightly thickened.
  6. Gently stir in the blueberries.
  7. Divide the batter evenly in the muffin pan.
  8. Bake 25 to 30 minutes or until the muffin tops are firm and the edges start to pull away from the pan.
  9. Cool the muffins in the pan for 10 minutes and then transfer them to a wire rack.
  10. Spray the tops with cooking spray.
  11. Make the topping: In a small bowl, combine the sugar and lemon zest.
  12. Dip each muffin top into the sugar mixture and let stand on a wire rack for 5 minutes.
  13.  Serve warm.

 

Ready In:  60 minutes

Serves:  10-12

Difficulty:   3 out of 5

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2 comments

  1. Birthday mornings my mum always used to make these for me for breakfast. Now that I live alone, I´ll have to make my own. That way, I get to lick the batter spoon as well! :)

    Reply
  2. […] Gooseberry and Almond Cupcakes by Toni Simpson Share no comments I remember warm summers when I was a little girl, helping my grandmother make jams, cakes and pies with the gooseberries from her garden. I used to love their tangy taste, but was oblivious to the fact that they are a good source of fibre and vitamins A and C! (Also try these lemon blueberry muffins.) […]

    Reply

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