Ingredients
Scale
- ¼ cup coconut oil, melted
- ¼ cup butter, softened
- 2 large eggs, room temperature
- ½ cup honey
- 1 ½ cups white rice flour
- ¾ cup tapioca starch
- 1 tsp xanthan gum
- 1 tsp baking soda
- ¼ tsp salt
- ¼ cup lemon juice
- ¼ cup milk or almond milk
- 2 Tbsp lemon zest
- 1 cup frozen blueberries, thawed for 30 minutes
Instructions
- Preheat oven to 350°F.
- Mix coconut oil, butter, eggs, and honey until just combined.
- Sift or combine white rice flour, tapioca starch, xanthan gum, baking soda, and salt. Add to wet ingredients along with lemon juice and milk. Mix until just incorporated.
- Dab blueberries to remove excess moisture and fold in along with lemon zest gently.
- Line muffin cups with papers, spray lightly, and divide batter evenly.
- Bake for 23-26 minutes or until a toothpick comes out clean. Let cool before serving.
Notes
- Do not overmix to prevent blueberries from bleeding color.
- If using fresh blueberries, watch baking time around 22 minutes.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American