Indulge in the delightful harmony of lemon and blueberry with these gluten-free muffins, topped with a crumbly, sweet layer. This recipe marries the tangy zest of lemon with the sweet pop of blueberries, all nestled under a crunchy crumble that offers a satisfying texture contrast. Designed for those who prefer or require gluten-free options, these muffins do not compromise on taste or texture, ensuring a gourmet experience in every bite.
Why You’ll Love This: These muffins are a pure treat for anyone who loves the refreshing zest of lemon combined with the natural sweetness of blueberries. The gluten-free aspect makes them accessible for those with dietary restrictions, while the homemade crumble topping adds a layer of indulgent sweetness and texture that enhances the overall flavor profile. They’re not only delicious but also relatively easy to make, ensuring that anyone can enjoy a special treat without too much hassle.
Perfect Occasion: These lemon and blueberry muffins are perfect for a sophisticated brunch, a high tea event, or as a special treat during family gatherings. They are particularly delightful as a spring or summer dessert when blueberries are in peak season, but their comforting warmth also makes them a great choice for cheering up colder days.
Decoration Tips: To elevate the visual appeal, you can sprinkle a few extra blueberries and perhaps some lemon zest over the crumble before baking. Once baked and slightly cooled, a light dusting of powdered sugar can also add to their allure, making them not only scrumptious but also visually irresistible.
Ingredients:
- 1 whole egg + 2 egg whites
- 4 tablespoons of sugar
- 5 tablespoons of coconut oil
- A dash of vanilla essence
- Zest and juice of 1 large lemon
- 150 grams of rice flour
- 30 grams of cornstarch
- 1 tablespoon of baking powder
- A pinch of baking soda
- 1/4 cup of frozen blueberries
- 100 ml of plant-based milk
For the Crumble:
- 2 tablespoons of rice flour
- 2 tablespoons of sugar
- 1 tablespoon of coconut oil
Instructions:
- Whisk the whole egg and egg whites with sugar until they double in volume.
- Add the coconut oil, vanilla essence, lemon zest, and lemon juice to the mixture and beat again.
- Sift in the rice flour, cornstarch, baking powder, and baking soda, mixing to incorporate evenly.
- Stir in the plant-based milk and frozen blueberries last, ensuring they are evenly distributed.
- Spoon the mixture into silicone muffin molds.
- In a separate bowl, mix the crumble ingredients and sprinkle over the muffin batter.
- Bake in a preheated oven at 180 degrees Celsius (356 degrees Fahrenheit) for 20 to 25 minutes.
Enjoy these exquisite muffins with their refreshing burst of lemon and sweet blueberries, topped with a delightful crumble that will bring joy to your palate and elevate any occasion.
