I have been in such a mood lately for the perfectly paired summer flavors lemon and blueberry. I have tried a couple recipe experiments using these beloved flavors and this has been my favorite so far. I hope to bring more to you before the summer-rich blueberry passes away.
I have not made this into a gluten-free recipe yet, but my suggestion (before actually having tried it) would be to use 1 cup brown rice flour, 1/2 cup tapioca starch, and 1/2 cup oat flour. Please note that I cannot guarantee the outcome.
Free of dairy, egg, soy, peanut/treenut
Whole Wheat Lemon Blueberry Muffins
- 1/2 cups grapeseed oil
- 2 teaspoons lemon zest
- 3/4 cups brown sugar
- 1 EnerG egg replacer
- 1 teaspoons vanilla
- 2 cups whole-wheat flour
- 2 teaspoons baking powder
- 1 1/2 kosher salt
- 1/2 cups allowed milk (cow, rice, soy, almond, coconut, etc.)
- 1 pints blueberries
- turbinado sugar
Preheat oven to 375 degrees.
1. Cream oil with lemon zest (about 1 large lemon) and sugar. Add the prepared egg replacer (1 1/2 tsp powder + 2 Tbsp water; equal to 1 egg) and vanilla; mix well.
2. Toss 1/4 cup of whole wheat flour with the blueberries (this keeps them from sinking to the bottom of the muffin). Whisk together the remaining whole wheat flour, baking powder, and salt.
3. Add the flour mixture to the wet ingredients, alternating with the milk. Fold in the blueberries, making sure to mix in the flour.
4. Pour batter into lined muffin tins as high up as you desire (I went at least up to the top of the cup.). Sprinkle the top of each muffin with raw (turbinado) sugar.
Bake for 23-25 minutes, checking for doneness. Allow to cool in pan for about 5-7 minutes.
Makes 10-12 muffins, depending upon the size you make.