Lemon Blueberry Muffin Tops Recipe (Gluten-free)

With a slightly crisp outer layer and a deliciously soft middle, these Gluten-Free Lemon Blueberry Muffin Tops are packed with lemon zest, cardamom, and plump blueberries. Also dairy-free, these baked goods are delicious for a weekend breakfast with a cup of your favorite coffee.

**This recipe was first published on August 5th, 2019. It has been updated and is being republished today.**

Estimated reading time: 6 minutes

These Lemon Blueberry Muffin Tops are gluten-free and lactose-free ~ but not taste-free. I love to make these easy muffin tops on those days when I don’t want to spend too much time flipping pancakes for breakfast. In order to enjoy these, all I have to do is mix and bake, and boom – breakfast is ready!

By the way, do you remember that Seinfeld episode that involved Elaine and muffin tops?

If I recall correctly – in this episode, Elaine shared her love of muffin tops (the baked variety) as well as opening a muffin-top only store, with her boss.

In that episode, in order to get those muffin tops, whole muffins were baked, and the muffin top was pulled off the bottom or “stump” of the muffin. Of course, no one wanted the stumps and I don’t blame them.

The muffin top is my favorite part of a muffin…

There have been way too many times when I have picked at a bakery/store bought muffin, nibbled off the top of it and left the stump behind for another day (that usually doesn’t come).

Well, recently, I stumbled on a recipe video for making Lemon Blueberry Cheesecake Muffin Tops with a streusel topping. And, that got me thinking.

I figured I would start my own adventure in muffin-top baking with these Lemon Blueberry Muffin Tops ~ which are inspired by those Lemon Blueberry Cheesecake Muffin Tops with a streusel topping.

Substitutions to make these Lemon Blueberry Muffin Tops…

I made these muffins with a combination of gluten free all-purpose flour and almond flour. I also used coconut milk and coconut oil, but if coconut isn’t your thing, then you can substitute vegan butter or regular butter.

And, if gluten is your friend, you could also use regular all-purpose flour instead of gluten free flour.

When you are ready to place scoops of this Lemon Blueberry Muffin Top mix on a baking tray, make sure to space them out.

Unlike these Lemon Blueberry cookies, these muffin tops need  plenty of room to expand while they bake.

When they are just out of the oven, I would strongly urge you to let them sit on a baking rack until they cool down a little as oven-hot blueberries bursting in your mouth isn’t a whole lotta fun!

I speak from experience, y’all. By the way, these muffin tops last about four days in an air-tight container in your fridge – I cannot speak for linger as four days is the longest these have lasted.

This recipe results in four muffin tops, but you can easily double or triple the quantities of ingredients to make more ~ as I hope you will do this weekend!

However, if you would like to make some whole muffins, then check out these gluten free Lemon Muffins.

Thanks so much for stopping by. If you make this recipe, please let me know in the comments below what you think of it, or tag your creation on social media with @savoryspin or #savoryspin. For more fusion, spice-filled, recipe ideas, please subscribe and follow me on Facebook, Instagram, and/or Pinterest!

Gluten Free Lemon Blueberry Muffin Tops Recipe

4.60 from 5 votes

Print Pin Rate

Prep Time: 5 minutes minutes

Cook Time: 32 minutes minutes

Total Time: 37 minutes minutes

Servings: 4 servings

Author: Shashi

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With a slightly crisp outer layer and a deliciously soft middle, these Gluten Free Lemon Blueberry Muffin Tops are packed with lemon zest, cardamom and plump blueberries. Also dairy free, these baked goods are delicious for a weekend breakfast with a cup of your favorite coffee.

Ingredients

• 1/2 cup All-Purpose Gluten Free Flour
• 1/2 cup Almond Flour
• 1/4 cup Granulated Sugar
• 3/4 teaspoon Baking Powder
• 1/4 teaspoon Baking Soda
• 1/8 teaspoon Salt
• 1/4 teaspoon Cardamom
• 1 Egg beaten
• 2 tablespoons Coconut Milk
• 3 tablespoons Coconut Oil melted
• 1 teaspoon Pure Vanilla Extract
• zest from one whole and juice from half a Lemon
• 1 cup Fresh Blueberries

Instructions

• Preheat oven to 375 degrees.
• Add gluten free all-purpose flour, almond flour, sugar, baking powder, baking soda, salt, and cardamom to a bowl and stir well.
• Then add in the beaten egg, coconut milk, coconut oil, and vanilla extract and mix well with a spoon.
• Add in the lemon zest and juice and blueberries and gently fold in so blueberries don’t break.
• Then, pile 4 roughly equal mounds of dough onto a baking tray – making sure they are spaced far apart.
• Bake for 30-32 minutes.
• Let cool and enjoy.

Nutrition

Serving: 1g | Calories: 426kcal | Carbohydrates: 54g | Protein: 8g | Fat: 20g | Saturated Fat: 11g | Polyunsaturated Fat: 8g | Cholesterol: 47mg | Sodium: 290mg | Fiber: 4g | Sugar: 24g

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This recipe first appeared on Food Fanatic ~ if you are looking for more delicious treats, make sure to stop by Food Fanatic.