Lemon Blueberry Muffins (Edit recipe)

A cross between a lemon loaf cake and a blueberry muffins. These are the perfect treat for my lemon lovers.

35 minutes

36 minutes

Difficulty:

Intermediate

This is our estimate based on online research.
Calories:	334
Fat:	8 g
Carbohydrates:	63 g
Protein:	2 g
Cholesterol:	0 g
Sodium:	244 mg
Fiber:	2 g
Sugars:	33 g
Calculated per serving.

by alattaeats

View original recipe

Serves: 12

Ingredients

Muffins

1.5 cup Gluten Free 1-to-1 Baking Flour (Bob's Red Mill)
1.25 cup Granulated White Sugar
2 cups Blueberries, Fresh (Washed and dried) Fresh
.5 cup Almond Milk, (or plant milk of choice)
3 Eggs, Large
3 Lemon, Juice and Zest (save 1 Tbsp of juice for glaze)
.33 cup Extra Virgin Olive Oil, + 1 Tbsp
1.5 tsp Baking Powder
1 tsp Vanilla Extract, (optional)
1 pinch Sea Salt
.5 tsp Baking Soda

Topping

.25 cup Gluten Free 1-to-1 Baking Flour (Bob's Red Mill)
2 Tbsp Rolled Oats
2 Tbsp Powdered Sugar
2 Tbsp Vegan Buttery Spread
1 pinch Sea Salt

Glaze

1 Tbsp Milk, Plant
1 cup Powdered Sugar
1 Tbsp Lemon Juice

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Process

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

Muffins

In medium bowl, whisk together flour, baking powder, baking soda, and salt. Set Aside.
In large bowl, whisk together eggs, milk sugar, oil, lemon juice, and lemon zest until homogenous. Add the dry ingredient and whisk until everything is combined.
Cover with plastic wrap and let batter rest at room temperature for 45 minutes. Preheat oven to 325˚F and prepare topping during this step.
Line muffin tin with parchment paper. Set aside.
Toss blueberries in 2 tbsp flour and fold into rested batter.
Evenly distribute batter into 12 muffin tins. Then distribute topping onto each muffin.
Bake at 325˚F for 36 minutes or until a toothpick comes out clean. Let cool for 10 minutes.
Glaze cooled muffins. Either let glaze set or serve right away. Enjoy!

Topping

In a medium bowl, add flour, oats, powdered sugar, butter, and salt. Mash together with clean hands until it resembles a dry, crumbly cookie dough.

Glaze

In a medium bowl, add powdered sugar, lemon juice, and plant milk. Mix until forms a thick glue-like consistency. Add addition powdered sugar if necessary.