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Home » Recipes » Breakfast

Mar 14, 2021(updated Sep 15, 2022)

Lemon Blueberry Mochi Flour Muffins

4.50 from 30 votes

12 Comments

by Becca Du

Jump to Recipe Print Recipe
lemon blueberry mochi muffins

One of my biggest passions in baking is utilizing sweet rice flour. It is one of the best ingredients for baking out there (in my opinion). And the best part is that it’s gluten free! That means people with gluten allergies can eat these desserts. My other baking passion is rethinking classic American desserts utilizing sweet rice flour. That’s how I came up with these lemon blueberry mochi flour muffins. These muffins contain every ingredient in a classic lemon blueberry muffin but without the AP flour, which I think makes it the perfect muffin. 🙂 If you’re in the mood for a mochi donut version of this classic flavor combo, check out my lemon blueberry mochi donuts!

batter

Ingredients, Substitutions & Adjustments

  • Coconut milk – Coconut milk helps make these mochi flour muffins really moist. I tested this recipe with coconut milk and whole milk, and found that coconut milk yields the best results. If you choose to use whole milk, make sure to use only 1 cup of whole milk.
  • Butter – Adds a nuttiness and richness to this recipe.
  • Granulated sugar & light brown sugar – Both sugars add sweetness and moisture to these muffins.
  • Vanilla extract – Adds flavor to the muffins. Substitute with 1 vanilla bean or an equal amount of vanilla paste.
  • Salt for seasoning
  • Eggs – Adds richness to the muffins.
  • Lemon – The lemon balances out the sweetness from the sugar, and adds brightness to the muffins.
  • Sweet rice flour – This is the main dry ingredient of these muffins. The beauty of sweet rice flour is that it’s gluten free, and it adds a chewiness to the muffins, similar to the texture of mochi.
  • Baking Powder – This ingredient helps the muffins rise and gives it an airiness.
  • Blueberries – I added whole blueberries to these muffins. You can add as much or as little as you want. I decided to add a lot.
muffins before baking

Making my lemon blueberry mochi flour muffins

These mochi flour muffins are so easy to make and requires you use mostly 1 bowl! First, preheat the oven to 350 degrees F (177 degrees C). Next, combine all the ingredients for the crumble topping in a food processor. Pulse until they become a crumbly texture (2-3 minutes). Set aside.

Now it’s time to make your muffin batter! Combine melted butter, coconut milk, sugar, light brown sugar, vanilla extract, salt, eggs, lemon juice, and lemon zest in a large bowl. Whisk until well incorporated. Add the baking powder and sweet rice flour. Fold the dry ingredients into the wet ingredients. Lastly, gently fold the blueberries into the batter.

Grease a muffin pan with oil or butter. Scoop batter into the muffin pan. Divide the crumb topping evenly among the muffins. Smack the muffin pan on the counter 1-2 times to get rid of excess air bubbles. Bake for 40-45 minutes until the edges start to brown. Cool for 10 minutes before serving.

lemon blueberry mochi muffins
muffin texture

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lemon blueberry mochi muffins

Lemon Blueberry Mochi Flour Muffins

Becca Du
A twist on a classic lemon blueberry muffin. These muffins have all the flavor of lemon blueberry muffins with the chewy texture of mochi.
4.50 from 30 votes
Print Recipe Pin Recipe
Prep Time 30 mins
Cook Time 40 mins
Course Breakfast
Cuisine American, Asian
Servings 14 muffins
Calories 306 kcal

Equipment

  • Ice Cream Scoop
  • Muffin and Cupcake Pan
  • Oven Thermometer

Ingredients
 
 

Lemon Blueberry Mochi Flour Muffins

  • ½ cup unsalted butter melted
  • 1 ⅓ cup coconut milk
  • ½ cup granulated sugar
  • ¼ cup light brown sugar
  • 1 tsp vanilla extract
  • ¼ tsp salt
  • 2 eggs
  • 2 tbsp lemon juice
  • Zest of 1 lemon
  • 2 tsp baking powder
  • 2 cups sweet rice flour
  • 8 oz blueberries

Crumble Topping (optional)

  • ½ cup sweet rice flour
  • 2 tbps light brown sugar
  • 4 tbps unsalted butter

Instructions
 

  • Preheat oven to 350 degrees F (177 degrees C).
  • Combine all the ingredients for the crumble topping in a food processor. Pulse until they become a crumbly texture (2-3 minutes). Set aside.
  • Combine melted butter, coconut milk, sugar, light brown sugar, vanilla extract, salt, eggs, lemon juice, and lemon zest in a large bowl. Whisk until well incorporated.
  • Add the baking powder and sweet rice flour. Fold the dry ingredients into the wet ingredients.
  • Lastly, gently fold the blueberries into the batter.
  • Grease a muffin pan with oil or butter. Scoop batter into the muffin pan. Divide the crumble evenly among the muffins. Smack the muffin pan on the counter 1-2 times to get rid of excess air bubbles. 
  • Bake for 40-45 minutes until the edges start to brown. 
  • Cool for 10 minutes before serving.

Nutrition

Serving: 1muffinCalories: 306kcalCarbohydrates: 39gProtein: 3gFat: 16gSaturated Fat: 11gTrans Fat: 1gCholesterol: 50mgSodium: 117mgPotassium: 104mgFiber: 1gSugar: 15gVitamin A: 351IUVitamin C: 3mgCalcium: 53mgIron: 1mg
Keyword gluten free lemon blueberry muffins, lemon blueberry mochi flour muffins
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Comments

  1. Brenda says

    March 31, 2021 at 10:46 pm

    When and how much crumble topping do you add to each muffin before baking? You recipe doesn’t mention the crumble topping after it’s made and set aside. Looks delicious! Born and raised in Hawaii, I grew up eating different kinds of mochi. I love discovering new mochi recipes!! Mahalo for this one!

    Reply
    • Becca says

      March 31, 2021 at 11:32 pm

      Hi Brenda. Thank you for pointing that out! You should divide the crumble topping evenly among the muffins after you scoop the batter into the muffin pan. I updated the recipe to reflect that. I hope you try out this recipe!

      Reply
      • Kris says

        May 19, 2021 at 9:43 pm

        How would you store these? Can I make day before and put it fridge or countertop ? Thanks

        Reply
        • Becca says

          May 20, 2021 at 9:52 am

          Hi Kris. You store them at room temperature in an airtight container lined with paper towels for 3-4 days. The paper towels absorb excess moisture and prevent them from going soggy. You can also freeze them up to 3 months.

          Reply
  2. Martha says

    February 03, 2022 at 7:17 pm

    5 stars
    I was wondering if I could use strawberries instead of blueberries? Also what do I do if my batter is liquidity. Love the recipe!

    Reply
    • Becca Du says

      February 03, 2022 at 7:46 pm

      Yes you can use strawberries! If your batter is too liquid-y, I would add more sweet rice flour. I would add a tablespoon at a time until it is the consistency you want. Let me know if that helps!

      Reply
  3. Lisa says

    February 04, 2022 at 4:23 pm

    5 stars
    Can you freeze left over batter?

    Reply
    • Becca Du says

      February 04, 2022 at 11:13 pm

      Yes. Bring it up to room temperature before baking the leftover batter.

      Reply
  4. Lisa says

    February 04, 2022 at 4:24 pm

    5 stars
    Also what do I do when it doesn’t rise?

    Reply
    • Becca Du says

      February 04, 2022 at 11:14 pm

      It should rise. If it doesn’t rise, maybe add more baking powder?

      Reply
  5. Alia says

    February 04, 2022 at 4:26 pm

    4 stars
    What do I do when it doesn’t rise?

    Reply
    • Becca Du says

      February 04, 2022 at 11:14 pm

      If it doesn’t rise, I would try adding more baking powder to the muffins.

      Reply

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About Me


Hello I'm Becca! I believe any day can be made better with a bowl of noodle soup. Here you will find recipes from my Chinese/Vietnamese heritage and stories from my experience living here in beautiful LA. Grab a drink and stay awhile! Read More

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