Gluten free Blueberry and lemon cream muffins
Who doesn’t like muffins, I believe anyone!
They are amazing sweets that accompany you at any time of the day, from breakfast to snack. On the blog you will find many muffin recipes, each one different from the other, here are some:
Today I leave you an even better recipe, Blueberry and lemon cream muffins!
Imagine taking a bite of a dessert that contains a soft and fragrant lemon cream, leaving a fresh and intense flavor in your mouth. As you chew, you feel the blueberries bursting in your mouth, and their juice envelops you in sweetness and acidity. Here’s what I felt while eating one of these muffins, what about woooow!
The peculiarity of these muffins is their creamy interior, made of custard. Light, sugar free and lactose free.
It’s often thought that butter free and sugar free desserts just don’t measure up to those buttery, sugar filled confectionary desserts, but that’s not true. Blueberry and lemon cream Muffins are proof!
Prepared with only rice flour, honey,aroma and rice oil, mix all the ingredients in a bowl and that’s it. If you want to feel good, you have to eat well!
Now I leave you to the recipe of these delicious Gluten free blueberry and lemon cream muffins!
250 g of Rice Flour
60 ml of Rice Oil
100 ml of Almond Milk s.f.
1 Lemon peel
Q.b Vanilla flavor powder
100 g of Blueberries
10 g of Cream of Tartar
1 tsp of Bicarbonate
2 sp of Acacia Honey
10 g of Cornstarch
150 ml of Almond Milk s.f.
1 sp of Acacia Honey
Q.b Vanilla flavor
1 Lemon peel
Q.b Rice / Oat / Quinoa flakes
First of all, whisk the egg yolks with the honey for about 5 minutes. Help yourself with electric whips to get a clear, fluffy and puffy mixture. Add the sifted cornstarch to the mixture, mix with electric whisk until the mixture is smooth and perfectly whipped. Then in a saucepan, pour the milk, the vanilla aroma, the whole citrus peel and bring to a boil. As soon as you see the bubbles, remove from the heat and pour the milk into the mixture. Stir and put back on the fire, moderate flame. Mix with a whisk until the cream has thickened completely.
(I remind you that using vegetable milk, the custard will not thicken completely but will be softer).
Transfer the cream to a bowl, cover with cling film and let it cool.
Now prepare the base of the muffins; in a bowl pour the flour, eggs, honey, milk and mix well. Add the vanilla and lemon zest, pour in the blueberries and finally the yeast. Stir again and then transfer the dough into the muffin tin lined with baking paper. Do not fill up to the edge. Add 2 tablespoons of custard to each muffin, a few blueberries and a sprinkling of rice flakes. Bake in a hot oven at 180 degrees for 30-35 minutes. After the time has elapsed, check the cooking and if they are cooked, take them out of the oven and let them cool.
Your gluten free blueberry and lemon cream muffins are ready!