Lemon Blueberry Mochi Muffins
A twist on a classic lemon blueberry muffin. These muffins have all the flavor of lemon blueberry muffins with the chewy texture of mochi.
Servings: 14 muffins
Calories: 306kcal
Ingredients
Lemon Blueberry Mochi 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: 1muffin | Calories: 306kcal | Carbohydrates: 39g | Protein: 3g | Fat: 16g | Saturated Fat: 11g | Trans Fat: 1g | Cholesterol: 50mg | Sodium: 117mg | Potassium: 104mg | Fiber: 1g | Sugar: 15g | Vitamin A: 351IU | Vitamin C: 3mg | Calcium: 53mg | Iron: 1mg