Josie's Best
Gluten Free Mixes

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Lemon Blueberry Muffins with Strudel Crunch

Using fresh or frozen blueberries is fine- I use frozen organic wild blueberries. The lemon EO is optional (I use Young Living), but you could also use another citrus oil, vanilla, or lemon rind but I highly recommend trying the lemon EO at least once as its really yummy in the muffins.  The ground flax is also optional but gives a healthy boost and also adds to a good texture.

 

Makes about 1 dozen muffins

 

Muffins:

  • 1/2 cup unsalted butter, softened

  • 1/4 cup granulated sugar

  • 3 eggs

  • 4 drops high-quality lemon essential oil (see note)

  • 1 tbsp ground flax seed

  • 1/4 tsp baking soda

  • 2 cups Josie's Best Gluten Free Pancake Mix

  • 3/4 cup milk

  • 1 cup blueberries, fresh or frozen

 

For Strudel:

  • 1/4  butter, melted

  • 1/3 brown sugar

  • 1/3 cup gluten-free oats

  • 1 tbsp cinnamon

 

Preheat oven to 350 degrees F. Line a standard 12-cup muffin tin with paper liners and set aside. In a large bowl or in a stand mixer fitted with the paddle attachment, cream together the butter and the sugar.

Add the eggs and mix well. Add the essential oil and mix. Add the flaxseed, baking soda, Pancake Mix and milk. Mix until fully combined but don’t overdo it! Fold in the blueberries and set aside while you make the streusel.

 

In a small bowl, blend together the butter, brown sugar, oats and cinnamon.

This mixture will be more liquid than regular strudel because butter is melted.

Divide the batter evenly in the muffin tin, and top each with about 1 teaspoon of streusel. Bake 20 to 25 minutes. Let cool slightly and enjoy!

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