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Gluten Free Lemon Blueberry Muffin Tops Photo

Gluten Free Lemon Blueberry Muffin Tops Recipe

Shashi Charles
With a slightly crisp outer layer and a deliciously soft middle, these Gluten Free Lemon Blueberry Muffin Tops are packed with lemon zest, cardamom and plump blueberries. Also dairy free, these baked goods are delicious for a weekend breakfast with a cup of your favorite coffee.
5 from 2 votes
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Prep Time 5 minutes
Cook Time 32 minutes
Total Time 37 minutes
Cuisine Gluten Free
Servings 4 1 muffin top
Calories 337 kcal

Ingredients
  

  • 1/2 cup All-Purpose Gluten Free Flour
  • 1/2 cup Almond Flour
  • 1/4 cup Granulated Sugar
  • 3/4 teaspoon Baking Powder
  • 1/4 teaspoon Baking Soda
  • 1/8 teaspoon Salt
  • 1/4 teaspoon Cardamom
  • 1 Egg beaten
  • 2 tablespoons Coconut Milk
  • 3 tablespoons Coconut Oil melted
  • 1 teaspoon Pure Vanilla Extract
  • zest from one whole and juice from half a Lemon
  • 1 cup Fresh Blueberries

Instructions
 

  • Preheat oven to 375°F.
  • Add gluten free all-purpose flour, almond flour, sugar, baking powder, baking soda, salt, and cardamom to a bowl and stir well.
  • Then add in the beaten egg, coconut milk, coconut oil, and vanilla extract and mix well with a spoon.
  • Add in the lemon zest and juice and blueberries and gently fold in so blueberries don’t break.
  • Then, pile 4 roughly equal mounds of dough onto a baking tray – making sure they are spaced far apart.
  • Bake for 30-32 minutes.
  • Let cool and enjoy.

Nutrition

Calories: 337kcalCarbohydrates: 31gProtein: 7gFat: 21gSaturated Fat: 10gSodium: 153mgFiber: 2gSugar: 17g
Keyword Baked, Baking, Blueberries, Breakfasts, Brunches, Gluten Free, Gluten Free Baking, Lemons, Muffins, Quick Bread
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