Lemon Blueberry Muffins

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Ingredients

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Muffins

1 3/4 cup Gluten Free 1-to-1 Flour Blend (such as Bob's Red Mill, or King Aruthur)

1 teaspoon baking powder

1 teaspoon baking soda

1/2 teaspoon salt

6 Tablespoons coconut oil and/or organic shortening

3/4 cup coconut sugar

Zest of 2 large lemons (but reserve 1 teaspoon for crumble)

2 eggs

1/2 cup plain yogurt (I used Lactose-free Greek yogurt)

Juice of 1 large lemon

3 Tablespoons oat milk or milk of choice

1/2 Tablespoon vanilla

1 1/2 cups fresh or frozen blueberries, coated in 1 Tablespoon Gluten-Free Flour

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Crumble Topping

1/3 cup Gluten Free 1-to-1 Flour Blend

2 Tablespoons coconut sugar

1 teaspoon lemon zest

2 Tablespoons avocado or other neutral oil

pinch salt

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Directions

Preheat oven to 425.  Line a muffin pan with 12 muffin cups.

 

Whisk together flour, baking powder and soda, and salt. In a mixer, beat coconut oil/shortening with the coconut sugar until light and fluffy. Add zest and beat again for another minute. Add yogurt, lemon juice, milk, and vanilla and beat again until creamy. It may look a little curdled which is ok. Gently fold in flour mixture and then blueberries, stirring until combined.

 

Pour evenly into lined muffin cups.

 

Use a fork to cut together all topping ingredients. Work with the fork until you form a uniform, crumbly mixture. Spoon crumble on top of each muffin.

 

Place muffins in pre-heated oven and bake for 5 minutes. Reduce temperature to 350 and cook another 18-19 minutes. 

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