Double Blueberry Muffin with Lemon Glaze

I can't seem to get enough of blueberries and lemon lately.  I have made these muffins many times and it is one of our favorite blueberry recipes.  It is the type of recipe you can tweak and it always turns out.  This time I took out most all of the brown sugar from my original recipe and added more  fruit for sweetness and they turned out perfect.  The glaze I have been experimenting with is kind of like a magic shell, it hardens as it cools.  I love the added lemon flavor that the glaze provides, but these muffins stand on their own and you certainly don't need it.  The "double" part of the recipe is a organic fruit sweetened jelly that I added to the center once cooled and out of the oven.  It adds a bit of "jelly-donut" feel to it and is a delicious surprise when you bite into them.  If you love blueberry muffins like we do, you will definitely love these! 




Double Blueberry Muffins with Lemon Glaze:
Oven 350 degrees
12 cup muffin tin with liners

1 Cup  Brown Rice Flour
3/4 Cup  Sweet Rice Flour
1/2 Cup  Potato Starch
1/2 tsp  Xantham Gum
2 tsp  Baking Powder
1 tsp  Baking Soda
1/2 tsp  Sea Salt
1 tsp  Cinnamon (ground)
1 TB  Egg Replacer mixed with 3 TB Rice Milk
1/2 Cup Organic Brown Sugar (loosely/ non packed)
1  Banana
1/2 Cup  Applesauce (unsweetened)
1/2 Cup  Rice Milk
1/2 Cup  Coconut Oil (melted)
1 tsp  Almond Extract
1 Cup  Blueberries (frozen or fresh)

1/2 Cup  Organic Blueberry Jelly (or purple jelly of choice)

Lemon Glaze:

1/2 Cup  Coconut Oil
1/2 Cup plus 1 TB  Organic Powdered Sugar
1/2 Tsp  Crystallized Lemon Powder



Preheat oven 350 degrees.  Line 12 cup muffin tin with liners, set aside.
In large mixing bowl with paddle attachment add banana, applesauce, rice milk, egg replacer mixture, brown sugar and almond extract.  Mix until well combined.  Add brown rice flour, sweet white rice flour, potato starch, xantham gum, baking powder, baking soda, sea salt and cinnamon.  Mix on low to combine and drizzle in coconut oil slowly.  Mix on medium speed 1-2 minutes until mixed well.  Mix in blueberries by hand.  Fill muffin tin and bake at 350 degrees for 27 minutes or until a toothpick comes out clean. (I used frozen blueberries so my bake time would be longer than fresh ones)  Cool completely before adding the blueberry jelly to center and topping with glaze.

Once completely cooled, with a small paring knife, cut a "V" out of the top of the muffin.  Fill the hole with a spoonful of the blueberry jelly.  Place cut top back onto muffin.  (you may have to cut a bit of the "V" bottom off to fit back on, once the jelly is in the hole)

Melt the coconut oil and add the powdered sugar and lemon powder and whisk by hand until well mixed.  With a spoon drizzle onto tops of muffins.  The glaze will set up very quickly and have a "magic shell" type finish to it.

Enjoy!

This recipe also shared at:
Allergy Free Wednesday,Gluten Free Wednesdays,Wheat Free Wednesday,Gluten Free Fridays