Lemon Blueberry Mochi Flour 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!

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.

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