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–+ servings

Gluten-Free Blueberry Lemon Muffins Recipe

Gentle Tummy
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Ingredients
  

WET INGREDIENTS:

  • 1/2 cup honey
  • 1/3 cup cottage cheese
  • 1/4 cup unsweetened applesauce
  • 3 eggs
  • 1/4 cup lemon juice
  • 3 tablespoons oil (light olive is my fave)
  • 1 tablespoon lemon zest
  • 2 teaspoons vanilla extract
  • 1/4 teaspoon almond extract

DRY INGREDIENTS:

MIX-INS

  • 1 cup blueberries (fresh or frozen)
  • 1/4 cup white chocolate chips (optional)
  • 1/4 cup shredded coconut (optional)

Instructions
 

  • Preheat oven to 425°F. Line your muffin pan with cupcake liners and lightly spray with non-stick spray.
  • Zest and juice one lemon. 
  • Add one teaspoon of tapioca flour to a bowl and shake the fresh or frozen blueberries to coat them lightly. The flour coating will provide some friction to the blueberries so they don't sink to the bottom of the muffins during baking.
  • In an upright blender, food processor, or large mixing bowl with an immersion or stick blender, add the wet ingredients, including honey, applesauce, lemon juice, lemon zest, coconut oil, vanilla extract, and almond extract. Blend until the bananas and cottage cheese are smooth. Add the eggs and mix until combined.
  • Add the dry ingredients to the mixing bowl, including oat flour, tapioca flour, almond flour, baking powder, baking soda, and salt. Mix with a whisk until blended. Allow the batter to rest for 5-10 minutes. The batter will become fluffier as it rests. Gently fold the blueberries, shredded coconut, and white chocolate chips in with a spatula.
  • Fill the muffin cups nearly full with batter. Allow the batter to mound higher in the middle. Sprinkle additional blueberries, white chocolate chips, and coconut as a garnish on top of each muffin.
  • To get a higher dome on the muffins, bake at 425°F for 5 minutes. Leave the muffin tin in the oven, reduce the heat to 350°F, and bake for an additional 12-14 minutes or until the muffin tops are lightly brown. Allow to cool on a wire rack and sprinkle with lemon zest. 

Notes

Cottage Cheese Texture: Be sure to blend the cottage cheese to remove the curdled texture. Otherwise the white curds will be visible in the muffins.
Batter Consistency: Allowing the batter to rest after you mix in the dry ingredients will give the baking powder to activate and make the dough lighter and fluffier.
Heat Boost: Baking the muffins at the higher temperature for the first five minutes will help create the bakery-style high dome on top of the muffins.
Did you make this recipe?Please let me know in the comments below how it turned out :)