Lemon Wild Blueberry Muffins (GF, DF, oil free)

If you’re limiting oils and need a tasty muffin option, these are a pretty solid contender. They have a less sticky texture, but they’re fluffy and pillowy all the same, which to me, still makes for a fun muffin! Wild blueberries allow for a little pop of blueberry flavor in every bite.

Ingredients:

2 cups gluten-free flour, such as Bob’s Red Mill 1-to-1 Gluten-Free Flour (if your GF flour doesn’t have xantham gum, you may need to add it)

1/3 cup granulated sugar

1/3 cup unsweetened applesauce

3 large lemons (zest and juice)

3/4 cup frozen wild blueberries

1/4 cup unsweetened coconut yogurt, such as Harmless Harvest

3/4 cup barista style oat milk (my favorite is Minor Figures)

1 egg (use a flax egg to make this vegan)

2 tsp baking powder

1 tsp baking soda

1/2 tsp sea salt

Instructions:

Preheat the oven to 375 degrees Fahrenheit. Place the frozen blueberries into a mesh strainer and rinse with hot or warm water until the blueberries are just thawed and any extra juice is rinsed off, which helps to keep the batter a light yellow color. Zest the lemons and add the zest and juice of the lemons into a large bowl, along with all of the other wet ingredients except the blueberries. Add the dry ingredients together in another bowl. Slowly add the dry ingredients to the wet until the batter is mixed well and the batter is not lumpy. Add the blueberries to the mix and fold them in.

Line a muffin tin with paper muffin liners or make-shift liners/cups make of parchment. If you do not have either, then spray the muffin cups lightly with coconut oil if the pan allows it (I didn’t know until recently that oil will ruin some muffin tins so make sure to check if you’re going this route!). Fill each muffin cup until mostly full; the muffins will rise, but this should be ok and not overflow (but keep an eye on it just in case). Bake for 20-22 minutes if on the convection setting, or 22-24 mins if on the regular setting (but check at 20 because depending on altitude, you may need less or more time), or until the toothpick comes out clean and the tops are slightly browned. Let them rest a few mins to cool down, and enjoy!