Blueberry Lemon Muffins

Blueberry Lemon Muffin recipes

Adventures in Baking

Baking can be a little tricky. Scratch that. It can be A LOT tricky. I’ve been wanting to make these blueberry lemon muffins for awhile now but I needed to really research before taking on the baking challenge.

Baking is a tricky business because it requires such precision. There is no room for experimentation when it comes to measurements. With cooking, I tend to test flavors and measurements and spices and ingredients and things always end up at least edible (hopefully always tasty!). Baking is hit or miss. A little too much of this or not enough of that and you’ve got flat muffins, doughy cookies, or dried out cake–none of which is delicious.

My girl, Ina, Queen of the Food Network, is my ultimate inspiration when it comes to trying new things. I love looking through her recipes and trying to replicate them or test them out. They are always so simple to understand and make. So I figure, if she can do it, so can I! Now, I didn’t use her muffin recipe (because it called for A LOT of butter) BUT I did use her positive attitude to get these baking recipes done!

Basic Muffin Recipe…Plus Some

Gluten Free and Paleo muffin recipes!As you can see in the about me section, I wanted to make this a blog about healthy living through fitness and food. I’m not saying this recipe is healthy, but I am saying that it is probably better for you than anything you’ll buy at the store or your local coffee shop. Always try to make your own food. The fewer the packages the better. And splurge a little 🙂

That being said, I tried two recipes for this lil’ guy and made one using the basic measurements and ingredients and another using paleo-friendly ingredients. Both taste delicious and are perfect morning muffins. HOWEVER, DISCLAIMER, KEEP IN MIND: Just because it’s gluten free DOES NOT make it HEALTHY. Yes it is HEALTHIER than what you would buy at the store, but don’t go eatin’ the whole dang batch right out of the oven. Enjoy one with your coffee in the morning and share with your loved ones. Eat these healthier treats in moderation just as you would with any other sweet treat.

The basic muffin recipe I used (taken from Epicurious.com):

  • 2C white flour
  • 1tbsp baking powder
  • 1/2tsp salt
  • 1 egg
  • 1C milk
  • 1/4C fat
  • 2tbsp sugar (I used more as blueberry muffins call for 1/2C of sugar)

I modified and played with this recipe a little bit to adhere to my own dietary desires.

Two Recipes for Blueberry Lemon MuffinsGluten free blueberry lemon muffin

Here are two simple recipes for Blueberry Lemon Muffins. The lemon glaze is optional.

 

Blueberry Lemon Muffins (Gluten Free)
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Ingredients

  • 2C gluten free all purpose flour (reserve 1 tablespoon for blueberries)
  • 1Tbsp baking powder
  • 1/2Tsp salt
  • 1/2C sugar
  • 1C almond milk
  • 1 egg
  • 1/2Tbsp lemon zest
  • 1Tbsp fresh lemon juice
  • 1/4C melted butter
  • 1C rinsed, frozen blueberries
  • For the lemon glaze
  • 2Tbsp powdered sugar
  • 2Tbsp fresh lemon juice
  • 1/2Tbsp lemon zest

Instructions

  • Preheat oven to 375 degrees. Grease a muffin tin with coconut oil or baking spray.
  • In a large bowl, combine flour (minus 1 tablespoon), baking powder, and salt.
  • Add sugar, milk, egg, lemon juice, lemon juice, and butter. Stir until ingredients are just combined. Batter should be lumpy.
  • Place blueberries in a small bowl and sprinkle with remaining flour to coat the blueberries. Add the blueberries to the large bowl mixture and gently fold in blueberries.
  • Place large spoonfuls into muffin tin filling each space about 3/4 full. Bake for 20-25 minutes or until tops are golden brown. Remove from the oven and place muffins on a cooling rack.
  • While cooling, in a small bowl, combine powdered sugar, lemon juice and lemon zest. Use a spoon or basting brush to drizzle/brush each muffin with glaze. Let cool and serve.
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http://www.simmerandburn.com/blueberry-lemon-muffins/

Paleo Blueberry Lemon Muffins:

Use the above recipe with the following substitutes and changes:

  • substitute 1/2C sugar with 1/3C honey + 1/4Tbsp baking soda
  • Omit 2Tbsp almond milk
  • Preheat oven to 350 degrees
  • Omit lemon glaze

 

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