Delicious Gluten-Free Lemon Blueberry Muffins Recipe

Lemon blueberry muffins have long been a favorite among many for their tangy yet sweet taste that complements the natural flavors of both lemon and berries. This popular recipe is a perfect balance between citrusy zest and juicy fruit, making it an excellent choice to serve on brunch or alongside your morning coffee.

For this gluten-free version, we will use almond flour to replace traditional wheat flour. The result is just as delicious but much healthier for those with dietary restrictions such as celiac disease. Almond flour also adds a nice nutty flavor that enhances the muffin's overall taste.

Ingredients

• 1 ½ cups almond flour (gluten-free)
• ¾ cup granulated sugar
• 3 large eggs, at room temperature
• ⅔ cup unsweetened apple sauce
• 1 tablespoon lemon zest
• 2 tablespoons fresh lemon juice
• ½ teaspoon baking soda
• ¼ teaspoon salt
• ¾ cup frozen blueberries (fresh can be used as well)

Instructions

1. Preheat your oven to 350°F and line a standard muffin tin with paper liners.

2. In a large bowl, whisk together the almond flour, sugar, baking soda, and salt. This step ensures all ingredients are well-mixed for even distribution throughout the batter.

3. In a separate medium-sized bowl, beat the eggs until they're frothy. Then add in the apple sauce, lemon zest, and fresh lemon juice. Mix thoroughly before adding this mixture into the dry ingredient bowl.

4. Gently fold everything together with a spatula just until combined. Be careful not to over-mix or you could end up with tough muffins instead of soft ones!

5. Stir in the blueberries last so as not to crush them during mixing.

6. Distribute the batter evenly into the prepared muffin tins. Fill each cup about ⅔ full for optimal rise and baking time.

7. Bake at 350°F for approximately 20 minutes or until a toothpick inserted into the center comes out clean.

8. Allow the muffins to cool in the pan on a wire rack for about ten minutes before transferring them completely. This resting period helps prevent any crumbling once cooled fully.

Nutritional Information per Serving (Approximately 12 Muffins)

This recipe serves approximately 12 people, so each serving has:

• 180 calories per muffin
• 4g of total fat
• 36g carbohydrates
• 5g of fiber
• 7g protein
• 29g sugar (note that this includes natural sugars from fruit and apple sauce)

Tips for Success

• Make sure the eggs are at room temperature before beating them; cold eggs can cause a lumpy batter.

• If you prefer to use fresh blueberries instead of frozen, add them after incorporating half the flour mixture into the wet ingredients. Fresh berries have more moisture content than frozen ones and might make your batter too wet otherwise.

• For extra flavor, try adding a bit more zest or juice from lemons as per taste preference.

To enjoy these delicious gluten-free lemon blueberry muffins at their best, they can be served with cream cheese frosting for an added richness. Alternatively, plain butter or honey will do just fine too! You could also add a few fresh mint leaves on top if you like to enhance its appearance.

These yummy treats not only taste great but also provide essential vitamins and minerals such as vitamin C from the lemon and fiber provided by blueberries. They're especially good for breakfast or afternoon tea, giving you sustained energy throughout your busy day.

In conclusion, whether you are looking forward to enjoying these muffins during a lazy Sunday morning or sharing them at any gathering, they're sure to be a hit! The recipe is simple enough even for beginners and yields delicious results every time. Happy baking!