Gluten Free Lemon Blackberry Muffins


I love lemon! A half of lemon in warm water with a teaspoon of local honey in the morning before starting the day makes me feel so good . It also may be the very reason people say I look so young :)…and lemon curd ~ I don’t think there’s anything much better than lemon curd on a waffle with some fresh whipped cream and berries on top. So, why not lemon blackberry muffins (GF of course) for those of us that love the flavors of lemon and berry together. 

GF Lemon Blackberry Muffins


8 T butter, softened

1/2 cup + 2 T sugar

2 eggs

3/4 cup toasted almonds, ground fine in a food processor

1/3 cup sour milk or buttermilk

1/3 + 2 T brown rice flour

1/4 cup tapioca starch

2 T white rice flour

3/4 teas xantham gum

2 teas baking powder

3/4 teas baking soda

zest from 2 large lemons

1/2 cup lemon juice, divided (1/4 cup + 1 T for muffins, 1/4 cup – 1 T for glaze)

1/4 teas mexican vanilla

1 cup fresh or frozen blackberries (optional, can also use blueberries)

5 or 6 heaping teaspoons of powdered sugar for glaze

Preheat oven to 350 degrees. Line a muffin pan with paper muffin cups. In a large mixer, cream the butter and the sugar. Beat in the eggs, then the flours and dry all ingredients (except powdered sugar). Add the milk, lemon zest, lemon juice and vanilla. Mix until combined. Stir in by hand 1 cup of fresh or frozen blackberries (or blueberries). Spoon batter into prepared muffin papers. Bake for 15-20 minutes. For glaze – heat reserved lemon juice slightly and add powdered sugar and stir until smooth. Put muffins on a cooling rack and drizzle glaze on muffins. These are delicious when warm! 

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