Gluten Free Lemon Blueberry Coffee Cake Muffins
Equipment
- 1 Large bowl for dry ingredients
- 1 stand or hand mixer
- 2 6 count muffin Pan
- 12 Muffin Pan liners
Ingredients
- 2 cups Bob's Red Mill Gluten Free 1-to-1 Baking Flour
- 1/2 cup fine ground almond flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon cinnamon
- 1/2 teaspoon salt
- 2 teaspoons lemon zest
- 1 cup sugar
- 1/2 cup unsalted butter
- 2 eggs
- 1 teaspoon vanilla
- 1/2 teaspoon apple cider vinegar
- 1/4 cup milk
- 1 cup plain yogurt
Topping (Optional)
- 1/8 cup Bob's Red Mill Gluten Free 1-to-1 Baking Flour
- 1/8 cup fine ground almond flour
- 1 1/2 Tablespoons sugar
- 1 Tablespoon brown sugar
- 1 1/2 Tablespoons oats
- 1/4 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- Dash ground ginger
- Pinch salt
Instructions
- Take butter and eggs out, and let it warm to room temperature.
- Preheat oven to 350 degrees.
- Combine the dry ingredients (Flour, Almond flour, baking powder, baking soda, cinnamon, lemon zest and salt. Measure them out to a mixing bowl. Then stir to combine. Set aside.
- In a large mixing bowl, add sugar. Then add butter, vanilla, and apple cider vinegar. Beat together until light and fluffy.
- Add two eggs and mix to combine. Then slowly add milk and yogurt.
- Add dry ingredients and stir to combine.
- Gently fold in blueberries.
- Optional - sprinkle topping over muffin batter before placing in the oven.
- Pour the batter into paper lined muffin pan cups.
- Bake for 25-30 minutes until slightly golden brown on top.
- Remove from oven and cool for 5-10 minutes before serving.Enjoy!
Notes
Quick tip: If you want to skip taking out the butter and letting it come to room temperature, use goat butter. I find that it has a soft consistency. I slice it into thin pieces before adding to a recipe. I never have to worry about taking it out ahead of time.