Ingredients
- Lemon Sugar Topping:
- ⅓ Cup Sugar
- 1½ Teaspoons finely grated zest from 1 Lemon
- Muffins:
- 1 Cup Frozen Blueberries (for jam)
- 1 Tablespoon Sugar
- ½ Cup frozen Blueberries
- ½ Cup fresh Blueberries
- 1⅛ Cup Sugar
- 2½ Cups gluten free Flour
- 2½ Teaspoons baking powder
- 1 Teaspoon Himalayan Pink Salt
- 2 Flax Eggs
- ¼ Cup melted Coconut Oil
- ⅓ Cup Vegetable Oil
- 1 Cup Almond Milk "buttermilk"
- 1½ Teaspoons Vanilla Extract
Directions
1. Stir together sugar and lemon zest in small bowl until combined and set aside
2. Heat oven to 400 degrees and spray standard muffin tin with nonstick cooking spray or line with non stick muffin liners
3. Bring 1 cup frozen blueberries and 1 tablespoon sugar to simmer in small saucepan over medium heat. Cook, mashing berries with spoon several times and stirring frequently, until berries have broken down and mixture is thickened and reduced to ¼ cup,
2. Heat oven to 400 degrees and spray standard muffin tin with nonstick cooking spray or line with non stick muffin liners
3. Bring 1 cup frozen blueberries and 1 tablespoon sugar to simmer in small saucepan over medium heat. Cook, mashing berries with spoon several times and stirring frequently, until berries have broken down and mixture is thickened and reduced to ¼ cup,
4. Transfer to small bowl and cool to room temperature
5. Whisk the flour, baking powder, and salt together in large bowl
6. Whisk the remaining sugar, flax eggs, coconut oil and vegetable oil together in medium bowl until thick and homogeneous
7. Slowly whisk in Almond Milk buttermilk (almond milk with a teaspoon of apple cider vinegar), and vanilla
8. Fold dry mixture into wet mixture, along with ½ cup Frozen and ½ cup fresh blueberries until just moistened. (Batter will be very lumpy with few spots of dry flour; do not over mix.)
9. Divide batter equally among prepared muffin cups (batter should completely fill cups and mound slightly)
5. Whisk the flour, baking powder, and salt together in large bowl
6. Whisk the remaining sugar, flax eggs, coconut oil and vegetable oil together in medium bowl until thick and homogeneous
7. Slowly whisk in Almond Milk buttermilk (almond milk with a teaspoon of apple cider vinegar), and vanilla
8. Fold dry mixture into wet mixture, along with ½ cup Frozen and ½ cup fresh blueberries until just moistened. (Batter will be very lumpy with few spots of dry flour; do not over mix.)
9. Divide batter equally among prepared muffin cups (batter should completely fill cups and mound slightly)
10. Spoon teaspoon of cooked berry mixture into center of each mound of batter
11. Sprinkle lemon sugar evenly over muffins.
12. Bake until muffin tops are golden and just firm, 17 to 19 minutes
12. Bake until muffin tops are golden and just firm, 17 to 19 minutes
13. Let the muffins cook before removing them from the tin
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