Lemon blueberry muffins | Glutenfreewhisk

 I am in absolute adoration for this recipe because even without condensed milk these gluten free blueberry muffins turned out to be so soft, lemony and super yummy. The combination of lemon and blueberry is another such combination that is made in heaven and should not be taken lightly because this combination is just Woah. The sweetness of blueberry and the tanginess of lemon complement each other so well that if you have tried it then you will understand what I am talking about. The crunch from almonds and the chocolatiness of chocolate chips just adds to the fun and delight of having these muffins.

For egg-free baking either condensed milk or yogurt/thick hung curd are the key to achieve that smooth, fluffy texture in your baked goods and this recipe is full proof for a gluten-free and egg-free baking. Also, I would like to mention I mostly eyeball my ingredients and never weigh them or add them following some recipe so something the measurements I mention in the ingredient list might be an approximation, but I always try and share a full proof recipe.

Blueberries are super food and the benefits of blueberries are many. They are low in calories thus are great snacking/fruit option for those who loves to count calories (I am not in that category, and I do not encourage it, but it works for many, so it is personal, I guess). They promote brain & heart health and are great for your digestive system. Not to mention they are filled with antioxidants thus promotes overall body repair. They are nutrient and water dense and are rich in vitamin C, K and manganese.

I always think of making some frosting for my muffins, but I always end up garnishing them with some nuts or chocolate chips or almonds or all. But trust me when I say that sometimes no frosting or extra layer of decoration is better. These lemon blueberry muffins are the example of that. They are so soft and perfectly sweet that I will not change anything if I am to bake them again.

In the past I have shared a few muffin recipes but this one tops the chart because this recipe of lemon Blueberry muffins is gluten free and with no condensed milk, these muffins just made my day and honestly, I can't stop at just one muffin. As I have mentioned above the I always think of making frosting but decides to go without it but for my whole wheat ginger carrot cupcakes, I did make an extra effort and used some food color to get that amazing orange frosting for my ginger carrot muffins. But 6 years later, now I will opt out the food coloring for sure and will make them gluten-free.

I used to do whole wheat baking earlier and I have shared this blueberry cupcakes with white chocolate frosting, another amazing and healthy muffin recipe that has a frosting. For this whole wheat blueberry cupcake recipe, I have used dried blueberries but if you have fresh ones then they are the best. All these muffin recipes that I have shared in past, or I am sharing now are healthy and super satisfying. If you are looking for such recipes then you have to try these.

Another favorite all-time go-to recipe of mine is this simple and easy gluten-free oats muffin recipe. Simple ingredients, no fuss and the best tasting muffins. The classic. I love this combination of oats flour and rice flour for my gluten-free baking. There are a few reasons for using this combination. 1) Both the flours absorb good amount of water. 2) they both taste neutral and they taste well together. By neutral I mean, like ragi or bajra flour they have their own earthy taste. And oats and rice flour don't have any characteristic taste, they don't mingle with the flavors added in a recipe. 3) They are always available in my house.

If you are looking for muffin mould then you can check these xacton muffin baking tray and they are having a combo with muffin paper cups as well. If you are looking for cupcake or muffin paper cup, then try these super cute, colorful paper cups from royals.

Having guests over, having a small tea party or you are craving something good and healthy then these lemon blueberry muffins should be your next pick to bake. Happy baking!

INGREDIENTS -

1.5 cup oats flour

1/4 cup rice flour

1.5 tsp baking soda

1 tsp baking powder

A pinch of salt

Juice of 2.5 lemons

Brown sugar, to taste

6-8 tbsp melted ghee

90 gm Greek yogurt

3 tbsp chocolate chips

8-12 chopped blueberries

For decoration

6 whole blueberries

some chopped almonds

some chocolate chips

METHOD - 

1. Pre-heat the over at 180 degrees Celsius. Line the muffin mould with muffin paper cups and set aside. I grease the paper cups with little ghee or butter for later ease in removing the paper from baked muffin while consuming them. So, you can grease them as well. It is optional.

2. In a glass bowl take all the dry ingredients first. Oats flour, rice flour, brown sugar, baking powder, baking soda, salt and mix them gently. Now add the dry ingredients- lemon juice, yogurt, and melted ghee.

3. Cut and fold the batter to get a lump free one. My recipe didn't require any additional water, and it came to a perfect muffin batter with the ingredients itself. 

4. Now add the chopped blueberries and chocolate chips and fold them lightly in the batter.

5. Scoop out the batter into each muffin mould and top them up with chopped almonds, chocolate chips and a blueberry in center at the top of each muffin.

6. Bake them at 180 degrees Celsius for around 20 minutes. Allow them to cool completely before indulging.

Note - My recipe makes 6 muffins.

If you don't have fresh blueberries, use dried ones. I have used Greek yogurt, but you can use curd as well. Make sure it does not have a lot of water in it. Use a good thick curd for this recipe.

If you are looking for a wooden cake stand with a transparent dome like I have used check this VDHJA round wooden cake stand with dome.

Check the full recipe on YouTube (Gluten_free_whisk) - Lemon Blueberry muffin recipe.

Lemon blueberry muffins | Glutenfreewhisk