Blueberry Lemon Muffins with Lemon Glaze (Gluten-Free)
Prep time
Cook time
Total time
Blueberry Lemon Muffins with Lemon Glaze (Gluten-Free)
Author: Zesty Olive
Serves: 9-12 muffins
Ingredients
- 5 tablespoons unsalted butter, melted and cooled
- ½ cup Swerve sugar replacement (or regular refined sugar)
- Finely grated zest from 1 lemon
- ¾ cup plain unsweetened yogurt or sour cream
- 1 large egg
- 1½ teaspoons baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon salt
- 1½ cups gluten-free Bob’s Red Mill 1-to-1-flour (or all-purpose flour)
- 1¼ cups blueberries, fresh or frozen
- ¼ cup almond milk (or regular milk)
- For the Glaze
- ½ cup Swerve powdered sugar replacement (or regular powdered sugar)
- Fresh lemon juice from 1 lemon
Instructions
- Preheat oven to 375°F.
- Line muffin tins with paper liners. I like these unbleached liners.
- Melt butter in microwave or on stove. Pour in large mixing bowl; set aside and let cool before proceeding with next step.
- Add sugar, ½ of the lemon zest (reserve the rest for garnish), yogurt, and egg to the melted butter. Whisk until smooth.
- Add baking powder, baking soda and salt; stir until combined.
- Lightly fold in flour and blueberries.
- Add almond milk and lightly combine. Batter will be very thick.
- Spoon/scoop batter into muffins tins.
- Bake for 25-30 minutes until tops are lightly browned and/or knife inserted in center of muffin comes out clean.
- Remove muffins from oven and from muffin tin and let cool on rack for 10 minutes.
- Make the glaze:
- In a small bowl, incrementally add lemon juice to the powdered sugar and whisk until it reaches your desired consistency. I like my glaze thick, so I use less lemon juice. If you like yours thin and pourable, use more lemon juice.
- When desired consistency is achieved, lightly drizzle glaze over the top of each muffin.
- Top each muffin with a sprinkle of reserved lemon zest.
Recipe by Zesty Olive - Simple, Tasty, and Healthy Recipes at http://zestyolive.com/blueberry-lemon-muffins-lemon-glaze-gluten-free/