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Thursday, 29 August 2013

Blueberry-Lemon Cupcakes/Muffins

Fresh blueberries and lemon are one of my favorite summer combinations.  This recipe combines the two in what you can eat plain as wonderfully rich muffins or top with lemon frosting for a bit more decadent dessert.  They're packed with blueberries, so make sure you get the nice, sweet berries (I find the smaller low-bush berries are sweetest).  To get a bit extra lemon flavor in the muffins, I use some drops of lemon essential oil.  I love using the DoTerra essential oils because they're a high quality and wonderful taste.  While baking, you can use extra essential oil without worry - but use sparingly in frosting because the oil can quickly become too strong.  Enjoy!
Gluten-Free Blueberry-Lemon Muffins Recipe

Blueberry-Lemon Cupcakes/Muffins
Makes 12 cupcakes/muffins

Preheat oven to 350F.  Line muffin tin with 12 paper liners. 

Whisk together dry ingredients in a large bowl:
¼ cup coconut flour
¼ cup white rice flour
¼ tsp salt
¼ tsp baking soda
½ cup sugar
1 Tbsp lemon zest

Mix together wet ingredients:
½ cup milk (lactose-free works great)
¼ cup oil
¼ tsp vanilla extract
5 drops lemon essential oil (I like the DoTerra Oil)

Mix the wet ingredients into the dry ingredients. 

Add and whisk in:
3 eggs

Rinse off:
1 cup fresh blueberries

Pop blueberries into a bowl and toss gently with:
1 Tbsp coconut flour (this helps keep the berries evenly distributed in your cupcakes/muffins) 

Fold blueberries into batter.  Divide between 12 muffin cups, each filled ~3/4 full.
Bake at 350F for 18-23 minutes, until nicely browned.  Remove from pan and cool on a wire rack.

Eat as is (these tend to get inhaled in my house before I have a chance to frost them), but if you want more of a dessert, you can frost them with my delicious lemon frosting, if desired.

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