Gluten Free Dairy Free Berry Lemon Muffins
Whether you are missing the bright flavors of summer or just need an easy breakfast for mornings on the go, these Gluten Free Dairy Free Berry Lemon Muffins fit the bill! Filled with an assortment of tart raspberries, sweet strawberries and plump blueberries, these muffins offer a little taste of sunshine to kick start your day.
Ingredients
- 3 cups Flour, Gluten Free, Xanthan Gum Free, All-Purpose
- 1 ½ cups Sugar
- 1 tablespoon Baking Powder
- ½ teaspoons Salt
- ½ teaspoons Xanthan Gum
- 2 individual Egg
- 1 ½ cups Milk, Dairy Free
- ¾ cups Vegetable Oil
- 2 teaspoons Vanilla Extract
- 1 ½ tablespoons zest Lemon
- 1 ½ cups Blueberries
- 1 cup dice Strawberries
- ½ cups Raspberries
Containers
Supplies
Cooking Instructions
Freeze For Later Cooking Day Directions
These directions help you cook or prepare this meal PRIOR to being frozen for serving later (see Serving Day Directions when you are ready to prepare it to eat).
Why would I want to freeze this?
- Line muffin pans with paper liners and set aside.
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Make From Frozen Serving Day Directions
These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.
- Thaw: In fridge
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Make It Now Cooking Directions
These directions are for cooking this recipe to serve immediately and NOT to freeze for later.
- Line muffin pans with paper liners and set aside.
- In a bowl, whisk together the gluten free flour, sugar, baking powder, salt and xanthan gum.
- In another bowl whisk together the eggs, dairy free milk, oil vanilla and lemon zest.
- Add wet ingredients to dry, mixing just until batter is smooth.
- Fold in berries.
- Fill prepared muffin cups about 2/3 full.
- Bake muffins at 375 degrees for 20-25 minutes until muffins are golden and a toothpick in the muffin comes out clean.
- Put muffins on a wire rack and allow to cool.
Nutrition Facts
- Servings Per Recipe
- 16 Servings
- Serving Size
- 1 muffin Amount Per Serving
- Calories
- 290
- Total Fat
- 13g
- Saturated Fat
- 2g
- Trans Fat
- 0g
- Cholesterol
- 28mg
- Sodium
- 185mg
- Total Carbohydrates
- 43g
- Fiber
- 1g
- Sugar
- 21g
- Protein
- 3g
- WW Freestyle
- 11
2 Comments
Join the discussionIt’s time for a change, I would love to try your recipe and yes, I’ll go for egg-free baking. Thanks for that wonderful tip.
Wow, I just made these and can not even express how delicious they are! Thank you so much for the recipe!!! Now I have to try not to eat them all and hide them from the rest of the family, lol!!!