Are you a busy person juggling work and family? Do you struggle to find quick, gluten-free recipes that fit into your hectic schedule? If so, our Gluten-Free Blueberry Lemon Microwave Muffin is the perfect solution for you.
Imagine waking up to a warm, freshly made muffin ready in just minutes. This muffin is incredibly easy to make, making it an ideal choice for busy mornings or when you need a quick, satisfying snack. With just a few simple ingredients and a microwave, you can enjoy the delightful combination of juicy blueberries and zesty lemon in a moist, flavorful muffin.
This recipe is designed with your busy lifestyle in mind. It’s not only quick and convenient but also uses affordable ingredients that won’t stretch your budget. Plus, it’s gluten-free, ensuring that you can provide a wholesome, delicious option for your family without any worry.
By incorporating this Gluten-Free Blueberry Lemon Microwave Muffin into your routine, you can simplify your mornings and enjoy a nutritious start to your day. No more rushing to find something quick and healthy to eat. This muffin is a great way to treat yourself and your family to a homemade delight that’s both easy and delicious.
Let’s dive into this simple, speedy recipe and discover how you can enjoy the perfect gluten-free muffin in just minutes. With this Blueberry Lemon Microwave Muffin, you can achieve the balance between a busy schedule and a nutritious, home-cooked meal.
Gluten-Free Blueberry Lemon Microwave Muffin
Ingredients
- 1Â tbsp (15 mL)Â butter
- 1Â Â egg yolk
- 1Â tbsp (15 mL)Â milk
- ½ tsp (2 mL) vanilla extract
- 3 tbsp (45 mL) gluten-free measure for measure flour
- 2Â tbsp (30 mL)Â sugar
- ¼ tsp (1 mL) baking powder
- 2Â tbsp (30 mL)Â fresh or frozen blueberries
- 1Â tsp (5 mL)Â lemon zest
Instructions
- Place the butter in the Ceramic Egg Cooker and microwave, uncovered, on HIGH for 15–30 seconds, or until melted.
- Add the egg yolk, milk, and vanilla extract and stir to combine.
- Next add the flour, sugar, and baking powder and mix until the ingredients are incorporated. Fold in the blueberries and lemon zest.
- Microwave, uncovered, on HIGH for 1 minute or until the top of the muffin springs back when touched. If underdone, microwave for additional intervals of 15 seconds. Eat the muffin directly from the cooker, or run the releasing end of the Cake Tester & Releaser around the outer edges and invert onto a plate.
Yield:
- 1 serving
Nutrients per serving:
U.S. Nutrients per serving (1 muffin): Calories 370, Total Fat 11 g, Saturated Fat 6 g, Cholesterol 200 mg, Sodium 140 mg, Carbohydrate 48 g, Fiber 1 g, Sugars 28 g. Protein 6 g
Cook’s Tips:
Replacing the egg yolk with 1½ tbsp (22 mL) egg substitute reduces the fat to 6 g and the cholesterol to 15 mg.
Reserve the egg white to make a light, fluffy omelet in the Ceramic Egg Cooker.
To make an Orange Chia Microwave Muffin, substitute the blueberries and lemon zest with 1 tbsp (15 mL) of chia seeds and 1 tsp (5 mL) of orange zest.
Recipe by Pampered Chef
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