I love the pairing of lemon and berries. You can use whatever berries you would like in these lemon berry muffins. I used a mix of raspberries, blueberries and blackberries. Almond flour and brown rice flour make these muffins gluten free.
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muffin mixing method
I use the same method for pretty much all of my muffin recipes. Start by measuring the dry ingredients and sugar into a bowl and stir till combined. Then add any fruits, nuts or zests and stir so they are coated with the flour mixture. In a separate container measure the milk, melted butter or oil, eggs, and any extracts or purees for the recipe. Give the wet ingredients a stir and then add to your dry mix. Stir by running the spoon around the outside edge of the bowl and pull through the middle. Stir till just combined. Over mixing can make rubbery lemon berry muffins.. no thank you.
When I do gluten free muffins I make sure to use a cupcake liner. Without the gluten they are a bit more crumbly than muffins made with wheat flour. You can use xanthan gum to help bind it as well.
lemon berry muffin ingredients
1 cup almond flour
1 cup brown rice flour
1/4 cup ground flaxseed
1 tsp xanthan gum optional
1 large egg
1/2 cup melted butter
1 cup milk of choice I used Almond
1 lemon (zest and juice)
3/4 cup frozen berries of choice fresh or frozen
Mixing the muffins
To mix the Lemon Berry Muffins measure almond flour, brown rice flour, ground flaxseed, xanthan gum, baking powder, baking soda, salt and sugar. Mix these together and then zest in one lemon.
In a measuring cup or container measure milk (I used almond), the juice from the lemon, melted butter, egg and vanilla extract. Stir this together. Add the berries to the flour mixture and stir to coat with flour. Then add the liquid ingredients and stir till just combined.
When muffin batter is mixed divide evenly between the lined cupcake tin. I like to brush a little oil along the top of the pan around the edges of each cupcake so that the muffin tops do not stick to the pan.
baking the muffins
Put filled cupcake tin in the oven and bake at 375 for 30-35 minutes. Recipes with berries will take a bit longer since the berries add moisture. You can check if the lemon berry muffins are done with a toothpick or by touching the top of the muffin. If an indent stays it is not done. It will bounce back when done. If you are unsure add another 5 minutes.
Once muffins are done, pull out of oven and place on a cooling rack. Let cool completely before taking out of the pan.
storing the muffins
Store in a container on the counter for a few days. Or wrap individually in parchment paper and then foil and freeze. Pull out and put on counter to thaw. You can refresh muffins in a warm oven for 5 minutes or so.
Lemon Berry Muffins | gluten free
Ingredients
- 1 cup almond flour
- 1 cup brown rice flour
- 1/4 cup ground flaxseed
- 1 tsp xanthan gum optional
- 1 large egg
- 1/2 cup melted butter
- 1 cup milk of choice I used Almond
- 1 lemon (zest and juice)
- 3/4 cup frozen berries of choice fresh or frozen
Instructions
- Preheat oven to 375 degrees and line a 12 cup standard cupcake tin with liners. oil around the top of cupcake cups
- measure all the dry ingredients and sugar into a med-large bowl
- zest the lemon and add to flour mixture
- in a large measuring cup or container, measure all the wet ingredients together
- add the berries to the flour mixture and stir so that they are coated with flour
- add the wet ingredients and stir until combined
- distribute batter between the muffin cups
- bake in oven for 35-40 minutes or until toothpick inserted comes out clean
- let cool completely before removing from pan
Notes
And there you have a yummy gluten free muffin recipe. Have fun switching up the berries and zests and don’t forget to tag me on Instagram @dezthebakist. I would love to see what you come up with. enjoy! 🖤 dez
IF YOU ENJOYED THIS RECIPE AND NEED SOME MORE MUFFIN RECIPES CHECK OUT THE LINKS BELOW
You can mix up the citrus on these and try new flavors.
… with zuchinni, cranberries and apricots. Use items you have at home to mix these up for a healthy breakfast.
Here are some items to help with this recipe below.
This looks delicious. I’m not much of a baker but I want to try this.
They are pretty easy, even for non-bakers!
I make a lemon blueberry loaf for my daughter, which she loves but this looks like a great recipe to try for muffins. We’ll have to put this one on our to-make list!
I love quick bread loaves! Especially with a good amount of butter slathered on haha!