Gluten Free Strawberry-Blueberry Muffins
A quick an easy gluten free muffin recipe for those lazy weekend mornings.
Servings: 6
Ingredients
- 8 tbsp butter (1 stick) Melted & cooled to room temp
- 2 large eggs
- 1 tbsp lemon juice
- 1/2 cup milk I used whole milk, but low fat will work
- 1 1/2 tsp vanilla extract
- 2 cups gluten free flour Bob's Red Mill 1 to 1 Gluten Free Baking Flour
- 3/4 cups sugar
- 2 tsp baking powder
- 1 tsp salt
- zest from one lemon
- 2 1/2 cups fresh mixed berries I used strawberries & blueberries
Instructions
- Preheat your oven to 375° F / Line your muffin tin with paper liners or grease with coconut oil.
- Mix 1 tablespoon of your flour in a medium bowl along with your berries and mix well to coat them with the flour; this will prevent the berries from staining your batter and will give you a cleaner contrast. This is, however, completely optional.
- In a medium bowl, add melted butter, milk, eggs, vanilla extract & lemon juice and whisk well.
- In a large bowl, combine flour, sugar, baking powder, salt and lemon zest, and mix together until combined.
- Add your wet mixture to your dry ingredients and mix together with a spatula or wooden spoon just until its all incorporated. Fold in the berries.
- Evenly divide the batter into your prepared lined/greased muffin tins and bake for 40-45 minutes or until the top is set and has developed a beautiful golden color. If you are using a 12 cup baking pan, check your muffins at the 20 minute mark as they will cook a lot faster.
Notes
🧡 Pro Tip: Once you add the lemon juice to the wet mixture, it will appear curdled; don't worry though, as this is creating a sort of buttermilk and will ensure that your muffins and light and moist at the end.