Exquisite gluten-free lemon and blueberry muffins with crumble topping: a delight for all the senses

Exquisite gluten-free lemon and blueberry muffins with crumble topping: a delight for all the senses

Let yourself be tempted by the delicious harmony of lemon and blueberry with these gluten-free muffins, topped with a crumbly and sweet layer. This recipe combines the tangy zest of lemon with the sweet touch of blueberries, all nestled under a crunchy crumble that offers a satisfying textural contrast. Designed for those who prefer or need gluten-free options, these muffins do not compromise on taste or texture, ensuring an indulgent experience in every bite.

Why you'll love it: These muffins are a pure treat for anyone who loves the refreshing zest of lemon combined with the natural sweetness of blueberries. The gluten-free aspect makes them accessible to those with dietary restrictions, while the homemade crumble topping adds a layer of indulgent sweetness and texture that enhances the overall flavor profile. They are not only delicious, but also relatively easy to prepare, ensuring that everyone can enjoy a special treat without much hassle.


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Perfect occasion: These Lemon Blueberry Muffins are perfect for a sophisticated brunch, afternoon tea, or as a special treat at family gatherings. They're especially delicious as a dessert in spring or summer when blueberries are in peak season, but their comforting warmth also makes them a great choice for brightening up colder days.

Decorating Tips: replaces the word nice with empty enhance the visual appeal, you can sprinkle a few extra blueberries and maybe a little lemon zest over the crumble before baking. Once cooked and cooled slightly, a light dusting of powdered sugar can also add to their appeal, making them not only delicious but also visually irresistible.

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  • 1 whole egg + 2 egg whites
  • 4 tablespoons of sugar
  • 5 tablespoons of coconut oil
  • A hint of vanilla essence
  • Zest and juice of 1 large lemon
  • 150 grams of rice flour
  • 30 grams of cornstarch
  • 1 tablespoon of baking powder
  • A pinch of baking soda
  • 1/4 cup frozen blueberries
  • 100 ml of vegetable milk

For the crumble:

  • 2 tablespoons of rice flour
  • 2 tablespoons of sugar
  • 1 tablespoon of coconut oil


  1. Beat the whole egg and egg whites with the sugar until doubled in volume.
  2. Add coconut oil, vanilla essence, lemon zest and lemon juice to the mixture and beat again.
  3. Sift in the rice flour, cornstarch, baking powder and baking soda, mixing to incorporate evenly.
  4. Finally, add the vegetable milk and frozen blueberries, making sure they are evenly distributed.
  5. Pour the mixture into silicone muffin molds.
  6. In another bowl, mix the crumble ingredients and sprinkle with muffin batter.
  7. Bake in a preheated oven at 180 degrees Celsius (356 degrees Fahrenheit) for 20 to 25 minutes.
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Enjoy these exquisite muffins with their refreshing burst of lemon and sweet blueberries, topped with a delicious crumble that will bring joy to your palate and elevate any occasion.

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