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I love lemon anything. And if you’re like me, nothing wakes up tastebuds like these moist and tangy gluten free Lemon Berry Muffins!
With the corn meal addition, they are more filling than your average muffin, but don’t worry, they don’t taste like cornbread and they’re not heavy or dense. But of course, feel free to just use more of my light and clean tasting gfJules™ Gluten Free All Purpose Flour in place of the corn meal if you prefer an airier muffin.
As with my Sunshine in a Muffin Cup Lemon-Poppyseed Muffins (in my Free For All Cooking cookbook), these will brighten any morning with tart, fresh, mouth-awakening cheer! Beautiful, aromatic and delicious. What’s not to like?
Choose your favorite berry (cranberry, blueberry, raspberry … the possibilities are nearly endless!) and bake your way to a happy morning!
Of course, feel free to skip the berries or use poppyseeds instead. The lemony base to these moist muffins is perfect for nearly any addition (I can hear my daughter whispering “chocolate chips” in my ear … I guess they do go with most anything!).
The other beautiful thing about this recipe is that you can use my easy gfJules™ Gluten Free Muffin Mix to make these yummy muffins! Follow directions below to use the mix OR bake from scratch — whatever floats your muffin boat!
As you can see, I’ve made this recipe quite a few times over the years. It’s always a hit. I hope your family enjoys it, too!
PS – if you’re like me and love lemon, definitely give my to-die-for gluten free Lemon Bars a try soon!
Preheat oven to 350°F (static) or 325° F (convection). Line 16-18 regular muffin tins with muffin papers, or 10-12 larger muffin papers.
Zest one lemon, then juice it and add to the milk. Set aside to allow time for it to curdle.
Beat together sugar and butter until light; if using my gfJules Muffin Mix, add 1/2 of the mix with the butter, as well as 1/4 sugar if using.
Add egg (or egg substitute), yogurt and vanilla extract.
Whisk dry ingredients together (no need for this step if using my gfJules Muffin Mix). Add zest and stir.
Slowly add dry ingredients to wet ingredient bowl, alternating with milk and lemon juice mixture.
Fold in the berries.
Fill muffin cups 2/3 full and smooth tops with a rubber spatula dipped in water for a smoother texture.
Bake for 20- 25 minutes for regular muffins; 30-35 minutes for larger muffins as pictured. The tops should be lightly browned and springy to the touch and a toothpick inserted into the centers should come out dry. Remove to cool on a wire rack.
Once cooled, store in a zip-top bag or in a Tupperware container. They will remain soft and fresh for several days; do not store in the refrigerator.
*A note on zesting a lemon: The true “zest” of a lemon is obtained by finely grating only the yellow portion of the lemon peel by using a grater with very small holes or microplane grater. Only rub down to the white pith; do not grate the pith in with the peel, as it is bitter, rather than tart. Be sure to wash your lemons with soap and water, then dry well before peeling.
** A note about cranberries: I usually buy cranberries when in season, then freeze them. This means that I always have cranberries for those urgent recipe cravings, but it also means that I can chop them in my food processor and add to recipes without the juice staining the batter. Notice how the crumb on these lemony muffins retained its lovely yellow hue, punctuated with ruby red berries? If I had used room temperature berries, folding them in it would have left streaks of red bleeding through the batter. No less tasty, mind you, but perhaps not the color you were going for.