Gluten-Free, Dairy-Free Lemon Blueberry Muffins (Edit recipe)

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The fluffiest bakery style lemon blueberry muffins, but completely gluten and dairy-free! These muffins are so tender, full of juicy blueberries, with the perfect crunchy crumb topping. One bite just wont be enough when you try these!

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PREP TIME

25 minutes

COOK TIME

45 minutes

INGREDIENTS

Serves: 12

Ingredients

210 grams Gluten-free All-Purpose Flour - Primal Palate, 1 3/4 cup spooned and leveld
100 grams Granulated White Sugar, 1/2 cup
2 tsp Baking Powder
1/2 tsp Himalayan Pink Salt, fine salt
1 Tbsp Lemon zest
1/2 cup Organic Oat Milk, at room temperature
2 whole Eggs, at room temperature
1/2 cup Sunflower Oil, or avocado oil
1 tsp Pure Vanilla Extract
1.5 Tbsp Lemon Juice, the juice of half a lemon
2 cups Blueberries, 1 pint of blueberries

Crumb Topping

80 grams Gluten-free All-Purpose Flour - Primal Palate, 2/3 cup spooned and leveled
50 grams Granulated White Sugar, 1/4 cup granulated cane sugar
1/4 cup Miyoko's Plant Milk Butter (Unsalted), cold, cubed
2 Tbsp Brown Sugar

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Preheat your oven to bake at 375, and line a standard muffin tin with parchment liners.
In a large mixing bow, whisk together the flour, sugar, baking powder, salt, and lemon zest..
In a large glass measuring cup, combine the oat milk, eggs, avocado or sunflower oil, vanilla extract, and lemon juice. Whisk to combine evenly.
Pour the wet mixture into the dry, and whisk to combine evenly.
Gently fold in the blueberries.
Using an ice cream scoop, fill each well of the cupcake tin with muffin batter evenly.
In a small mixing bowl, combine the flour and granulated white sugar.
Add the cold cubed plant-based butter to the flour and sugar, and rub the cold butter into the flour and sugar with your hands until you have a crumbly dough.
Add in the brown sugar, and combine it gently with your fingers so you can still see specs of the brown sugar throughout.
Top each muffin with the crumb topping, and then place the muffins in the oven to bake.
Bake the muffins in the center of the oven for 45 minutes, or until the tops are slightly golden.
Remove from the oven, and allow to cool before removing from the tin. Use and offset spatula or knife to assist the muffins in removal if the crumb topping on the muffin tops is stuck to the tin at all.

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	221
Fat:	13 g
Carbohydrates:	26 g
Protein:	1 g
Cholesterol:	0 g
Sodium:	190 mg
Fiber:	1 g
Sugars:	15 g
Sugar Alcohol:	0 g
Calculated per serving.