Lemon Blueberry Muffins

I will admit, I am not the world’s biggest blueberry muffin fan. That said, when you add some lemon and white chocolate to blueberry muffins, that my friends, is a game changer. These Lemon Blueberry Muffins with White Chocolate Chips are incredible. And you can also make them gluten free if you are so inclined!

This combination of lemon and blueberry works so well, with the bit of added sweetness from the white chocolate chips and a sprinkle of coarse sugar on top. These blueberry muffins are one heck of a great way to start the day. Or end the day, there’s no reason to relegate these to just breakfast hours.

Muffins are a staple in our house. Banana muffins, chocolate muffins, pumpkin muffins, butterscotch muffins… you get the idea. I love to make a big batch of muffins on the weekend and be ready for quick and easy breakfasts for the girls during the week. Muffins freeze wonderfully (I just toss mine in a zipper style freezer bag once cooled), so I often double batch my muffins when I make them.

We recently switched our youngest daughter to a gluten free diet, so I’ve been stepping more into the world of gluten free baking. While I’ve done well with very hearty oatmeal based muffins with success, I have not been able to replicate the lighter muffins like blueberry muffins. I’ve tried, but the results have been less than spectacular and nowhere near worthy of sharing here. So when a friend of mine started selling Wildtree products and mentioned that they have a gluten free muffin mix, I was anxious to try it. It’s a plain muffin mix that you doctor up however you like. Oh my word, we all LOVED the results. Nice big puffy bakery style muffins. The scent in the house while they were baking was divine. You would never for a moment think these were gluten free. They were amazing.

My husband, who doesn’t tend to be quite enthusiastic about muffins as I am, loved these. Something about the lemon with the blueberry is so wonderful. It gives it a light bright taste, really balancing the flavors, not too much lemon, not too much blueberry. Just right. You can leave out the white chocolate chips if you like, but wow, it really brings all the flavors together.

Ready to make these delicious Lemon Blueberry Muffins? I’ve got both regular and gluten free recipes for you!

Lemon Blueberry Muffin Recipe

12 Standard Size Muffins

The combo of lemons, blueberries and white chocolate give these muffins a light flavor that is perfect for spring.

Ingredients

• 2 cups All-Purpose Flour
• 1/2 cup sugar
• 1/2 teaspoon salt
• 1 tablespoon baking powder
• 1 cup milk
• 1 tsp lemon extract
• 1/4 cup vegetable oil
• 2 large eggs
• 1 cup blueberries (frozen or fresh)
• Optional: 1/2-1 cup white chocolate chips
• Optional: 1/4 cup coarse sugar

Instructions

Preheat oven to 475 degrees F.

Line a standard size muffin tin with 12 paper liners or lightly grease.

Mix together dry ingredients until well combined.

Beat milk, lemon extract, vegetable oil and eggs together until very well combined.

Pour wet ingredients into dry ingredients and stir until just combined. You do not want to over mix your muffins, just mix until dry and wet ingredients are combined.

Gently fold in blueberries and stir just enough to combine them into the batter.

Fill muffin liners approximately 2/3-3/4 of the way full. If desired, sprinkle a bit of coarse sugar over the top of each muffin.

Place muffins in the oven and IMMEDIATELY DROP THE TEMPERATURE down to 400 degrees F.

Bake for approximately 15-20 minutes or until muffins spring back lightly when tops are touched and a toothpick inserted into centers comes out clean.

Remove from oven and let cool.

Store loosely covered.

Enjoy!

Recipe adapted from King Arthur Flour. http://www.kingarthurflour.com/recipes/basic-muffins-with-berry-and-oatmeal-versions-recipe

Want to make a gluten free version? I highly recommend the gluten free muffin mix from Wildtree. I was seriously astounded with how great the results were. This is a great mix to start with a customize.

12 Standard Size Muffins

These light and fluffy muffins strike a perfect flavor balance with lemon, blueberries and white chocolate.

Ingredients

• 1 package Wildtree Gluten Free Muffin Mix
• ¾ cup milk, low-fat
• 3 large eggs
• ¼ cup Wildtree natural or Butter Flavor Grapeseed Oil
• 1 tsp lemon extract
• 1 cup blueberries (fresh or frozen)
• 1/2-1 cup white chocolate chips (optional, make sure they are GF)
• 1/4 cup coarse sugar (optional, for sprinkling on top)

Instructions

Preheat oven to 350°F and grease a 12 cup muffin tin, or line wells with muffin cups.

Place Muffin Mix, milk eggs, lemon extract and Grapeseed oil in a large bowl and beat with an electric mixer on medium speed for 2 minutes, scraping the bowl occasionally.

Gently fold in blueberries.

If desired, sprinkle tops of muffins lightly with coarse sugar.

Scoop batter into the prepared muffin tin and bake for 20-25 minutes or until a toothpick inserted in the center of a muffin comes out clean.

Store loosely covered.

Enjoy!

Recipe adapted from Wildtree.

I have some other fun variations on these muffins that I will be sharing with you later this week. :) In the meantime, if you want to try some other muffin recipes, here are a few of my favorites…

Oatmeal Cookie Muffins

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