Gluten-free lemon blueberry yogurt muffin

Lemon Blueberry Yogurt Muffins

by

Gluten-free, dairy-free, and processed sugar-free

Dry Ingredients

  • 1 cup rice flour
  • 1 cup almond flour
  • 1/2 cup cassava flour
  • 1/2 cup toasted ground flaxseed
  • 1/2 cup oat bran
  • 1/2 teaspoon salt
  • 1/2 teaspoon baking soda
  • 1 teaspoon baking powder

Note: You can substitute any combination of gluten-free flours that equal 3 1/2 cups.

Wet Ingredients

  • 1 egg
  • 2 egg whites
  • 1 3/4 cup yogurt
  • 1/2 cup maple syrup
  • 1/2 cup honey
  • 3 tablespoons lemon juice
  • 1 cup blueberries

Note 1: If using sweetened yogurt exclude honey from the recipe. Any type of yogurt will work. I prefer either almond or coconut yogurt that is naturally sweetened with honey. Yogurt with berries will enhance the flavor.  

Note 2: If using frozen blueberries, pat the berries dry once they are thawed, before adding them to the mixture. You can substitute most other fruit in place of berries. 

Preparation

  1. Preheat oven to 350 degrees.
  2. Line or spray muffin tins so muffins do not stick.
  3. In a large bowl mix together dry ingredients.
  4. In a smaller bowl whisk together all wet ingredients except blueberries.
  5. Add wet ingredients to dry ingredients and mix thoroughly. 
  6. Gently fold in blueberries.
  7. Scoop into muffin tins and bake for 30 minutes.
  8. Let cool for 15-30 minutes before serving.
  9. Makes 12 muffins.