A simple lemon glaze pairs exceptionally well with these slightly sweet, berry-laced muffins. The glaze hardens up nicely too, so they make a perfect take along snack.
Lemon Glazed Berry Muffins ~ Vegan and Gluten Free
makes 18 muffins
Ingredients:
- 2 cups vegan sugar
- 2/3 cups olive oil
- 6 tsp baking powder
- 1 tsp salt
- 2 cups non-dairy milk
- 1 cup tapioca flour
- 1/2 – 1 cup white rice flour
- 1 1/2 cups sweet white sorghum flour
- 4 tbsp vinegar
- 1-2 cups fresh berries + flour for dusting
Glaze:
- 1 1/2 cups confectioner’s sugar
- 1/4 cup lemon juice
Directions:
Preheat oven to 400 °F. Prepare 18 muffin cups with paper liners or by greasing and lightly dusting with sorghum flour.
Mix together olive oil, sugar, baking powder and salt. Stir in non-dairy milk. Add sorghum flour, rice flour, and tapioca flour and mix thoroughly. Stir in vinegar.
The batter should be like a thick pancake batter, if it appears too runny, add a touch more rice flour.
Dust berries in a touch of sorghum flour and fold into batter.
Fill muffin cups to the rim and bake in preheated oven for about 18 minutes, or until tops appear slightly golden. Remove from oven and let cool.
Make glaze by combining confectioner’s sugar and lemon juice. Mix very well with a fork making sure to get out any lumps. Immediately drizzle over muffins to cover. Let set about 20 minutes, or until glaze has hardened.
Enjoy!
Awesome photos! This looks just like the lemon glaxzed muffin recipe I just posted also! We must think alike!
These looks amazing! I love the idea! I may jump all over this recipe!
OMG! I want everything I see on this site. I’m either going to have to start working out, get a bigger freezer or find a GF buddy to help me eat all these goodies. How much longer do you suppose they’d have to cook if you used frozen berries or should your defrost the berries before using if you don’t have fresh? Oh and those are regular sized muffins not minis right?
Laurel~ You’re awesome for saying that! Thank you :)
The muffin pans are regular sized (good point!) and I’ve actually never worked with frozen berries so I would maybe think defrost them first? I have used frozen corn before in baking, and I always thawed it before adding to cornbread etc… so I think that would still hold true. Thaw and drain the water, if there is any…
This is just a guess.. but an educated one, I’d say. :D
These look delicious. I love anything lemon. And berries.
These look great! I’m loving berries at the mo, particularly blueberries. I think they’re my fave but only because it’s hard to find a good punnet of flavourful strawberries. Hope you have a great weekend! xxx
Thank you Sarah! I have been obsessed with berries lately too (if you can’t tell by all of my posts here recently)! Luckily we have a billion blackberries and mulberries in our backyard. I am learning the art of canning and preserving foods, so hopefully I’ll at least get to use most of them and enjoy them throughout winter as well! We’ll see… I’ll definitely post if it goes well!
Hope your weekend is going splendidly also! Mine has been wonderful, Thank you… <3 <3
When I make these, and I WILL make these, I’ll be halving the recipe or I’ll eat all 24 in less than 24 myself. However, I will be switching the vinegar to lemon juice because a) I like lemon flavor and b) you really can’t taste the difference and c)it’s great for lots of GF people whose tummies can’t do vinegar. The CIA says you can replace lemon juice for vinegar on a 1 to 1 ratio. That’s it, done now except for the gorging.
:D
You know, your comment made me re-think what I had listed there…I recall using a 12 cup pan and a 6 cup muffin pan. That definitely equals 18, not 24.
Apologies! Now, though, maybe you can make a whole batch??
Thank you so much for you comment, Laurel. :)
Also, thanks for the lemon juice tip!
Come and bake for me. Now! Please :D
First attempt at gluten free baking… or any baking for that matter! Can I sub canola for olive oil in this recipe?
Thanks!
Yes, that would work okay. :) Good luck with your first baking endeavors!!
Hi there, I made these yesterday, and… They didn’t work out for me at all. I’m not sure what I did wrong? I didn’t know when to add the fruit (it’s not in the directions), so I just threw it all in together. They came out with the fruit a soggy mess at the bottom of the paper cups (although the fruit-free top half tasted great, it was really… spongey? Springy?). Any advice for the next time I make this? I used strawberries, and subbed canola for olive oil.
Hi Kira,
Well, the texture of the muffin sounds right ;) But, yes… somehow left out the entire step of adding berries into the mix. I always dust rinsed berries with a little flour, which helps them “stay afloat” during the baking process. Sorry you had issues, but I think this crucial step may have helped! The strawberries and canola oil should make no difference whatsoever. Sorry for the inconvenience on that! And thank you for the heads up on the left out step. :)
<3 allyson