These Lemon Blueberry Scones are made with the perfect gluten free flour blend and are not dry like a typical scone. They do not crumble much and are packed with flavor! Which is the way I think a scone should be.
Now, you can choose to make these lemon blueberry flavored or you can swap the flavor.
You can add chocolate chips and a dash of vanilla to make a great chocolate chip scone or you could add cinnamon and a bit of nutmeg to make these more of a strictly breakfast affair.
The process:
To make these you’ll want to sift all of your flours together and then add in the baking powder and salt.
After this you’ll want to add all of the wet ingredients together in a bowl and give them a good stir until they’re combined. Then, you’ll add in the dry ingredients.
Once all of the ingredients are combined you’ll want to make a large bowl in the center of a pan with parchment paper and flatten it into a 6-7 inch circle. This is a rough estimate but that was about the size mine was. To make thicker scones, as these don’t rise as much as a typical scone without yeast, I would recommend making a smaller circe.
It may seem like a long ingredient list but it’s well worth it and the scones themselves don’t need time to rise (as these are yeast free) and the Glaze…
Which takes only m i n u t e s to whip up.
The sweet glaze adds a great touch of sweetness to these scones and really adds that bakery-style element in my opinion.
After the scones are done baking in the oven I would recommend letting these yummy scones cool for 10-12 minutes before adding the glaze.
I prefer adding the glaze when the scones are warm, but not hot to the touch. Otherwise your tongue and tastebuds will not be able to enjoy the flavors of this scone as they will be rather scorched.
If you’re looking for more gluten free healthy recipe ideas check out my latest posts!
Sift all flour into a large bowl. Then add the sweetener, salt, and baking powder in the bowl and combine.
Add the butter into the large bowl and with a fork combine the butter into the flour until it forms large crumbs.
Add the non-dairy milk and applesauce to the bowl and give it a good stir.
Fold in the Blueberries and place on a baking sheet in a large ball.
Make the dough into a 6-7 inch circle, flattening it to your desired thickness. These will not puff up as much as a usual scone as this is an eggless recipe.
I recommend dividing these into 8 pieces with a knife before baking them for 18-22 minutes.
While the scones are baking whip up the glaze by making my Collagen Glaze and adding 1 lemon juiced to it.
Let cool for 10-12 minutes and top with the lemon glaze in a drizzle fashion.
Notes
I used King Arthur’s gluten free all-purpose flour, which has xanthan gum in it. If you use a different gluten free flour add 1/4-1/2 tsp xanthan gum to the flour if your flour doesn’t have it in it.
Nutrition was calculated with 2 Tbsp Truvia and 2/4 batch of my Collagen Icing.
These gluten free muffins will become your new best friend.
Not often do I run out of vegan and whey protein powder, but the time came this afternoon when I reached for the tub and saw the dreaded scoop at the bottom and nothing else!
Sigh…I know!
Thus, the Lemon Blueberry Collagen Muffins were born…
For all the fellow non-gluten eaters out there you know what a pain in the a** it can be when trying to make a fluffy, non-crumbly muffins that won’t evaporate in seconds like those natural valley bars
Yeah you know the ones I’m talking about. You take them out of the package and half of it is already granola.
Of course, we don’t want that, but unfortunately when it comes to gluten free baking, there is about a 50/50 shot that anything will workout right when you follow the recipe step by step when using these various flours.
When it comes to gluten free baking I’m not a huge fan of mixing 3-5 different flours because being gluten free is expensive enough!
All you need to do is look at the size and price of gluten free bread to figure this out. If you didn’t know the slices are as small as cards and are about $7 for a loaf you have to freeze…as you can see I ain’t about that life
Without further ado, these muffins are made with only…
Wait for it…
One flour!
To make it even simpler, it’s a gluten free all-purpose flour. I used pillsbury, but bob’s red mill would work as well.
Oh, and one special ingredient as well
Collagen peptides
But that likely wasn’t a shock to you as it gave it away in the title
The best part of these muffins is the lemon-deliciousness on the top of it!
This part is completely optional but it enhances the lemon flavor and also adds a bit of a bakery-style element.
It’s a bit better than an ordinary muffin because it’s a fancy muffin which basically makes it better than an ordinary muffin.
Enjoy the sweet hues of blueberry and lemon in these delicious gluten free Collagen muffins!
Ingredients
Scale
Dry Ingredients
1.5cupsGluten-free all-purpose flour (Or normal all-purpose flour if not gf)
3scoopsCollagen peptidesI recommend unflavored or vanilla flavored
1/2tspBaking soda
1.5tspBaking powder
1.25cupsBlueberries
Wet Ingredients
2Large eggs
3TbspYogurt butter
2TbspCoconut butterOr sub coconut oil
1cupUnsweetened applesauce
1Lemon squeezed
1/2TbspHoney
1/2cupTruvia (Or sub your favorite sweetener)
1/4tspSea Salt
1/2tspVanilla extract (Omit if you used vanilla flavored collagen)
Optional Lemon Drizzle:
3TbspPowdered sugar
2tspLemon juice
1TbspNon-dairy milk
Instructions
Spray a silicon muffin tin or metal muffin tin with non-stick spray and preheat to 350 degrees.
Sift all dry ingredients, except for the blueberries into a large mixing bowl and give it a good mix.
Warm up the coconut butter and yogurt butter in a cereal bowl in the microwave for 30 seconds and then add in the vanilla extract and eggs together and mix.
Add in the truvia, salt, honey, and lemon juice into the bowl with the egg and yogurt butter mixture and whisk until all ingredients are combined.
Add the wet to the dry and mix until there are no lumps. Be sure not to over mix these as it will affect the texture.
Fold in the blueberries and drop the batter with an ice cream scoop into the muffin tins until they are 3/4 full.
Bake for 22-27 minutes.
Let cool for 10 minutes.
Optional: mix the drizzle ingredients together until you get a thin glaze consistency and then use a spoon or fork to drizzle the lemon mixture.
Notes
I got about 14 muffins, but feel free to add a little more batter to each muffin if you would like a solid 12.
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