
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!
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.
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.
Did you make this dish?
If you made this dish, I would love to see!
Follow Cooking Therapy on Instagram, snap a photo, and tag and hashtag it with @cooking__therapy and #beccascookingtherapy.
Stay connected and follow along on Facebook, Pinterest, and Instagram for all my latest recipes.
Disclaimer: If you purchase anything through a link on this site, I may receive a small commission from the purchase at no extra cost to you. I only recommend products that I would personally use. Thank you so much for the support!
Lemon Blueberry Mochi Flour Muffins
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.
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!
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!
How would you store these? Can I make day before and put it fridge or countertop ? Thanks
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.
I was wondering if I could use strawberries instead of blueberries? Also what do I do if my batter is liquidity. Love the recipe!
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!
Can you freeze left over batter?
Yes. Bring it up to room temperature before baking the leftover batter.
Also what do I do when it doesn’t rise?
It should rise. If it doesn’t rise, maybe add more baking powder?
What do I do when it doesn’t rise?
If it doesn’t rise, I would try adding more baking powder to the muffins.