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lemon blueberry mochi muffins
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4.45 from 27 votes

Lemon Blueberry Mochi Flour 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.
Prep Time30 mins
Cook Time40 mins
Course: Breakfast
Cuisine: American, Asian
Diet: Gluten Free
Keyword: gluten free lemon blueberry muffins, lemon blueberry mochi flour muffins
Servings: 14 muffins
Calories: 306kcal
Author: Becca Du


Lemon Blueberry Mochi Flour Muffins

Crumble Topping (optional)


  • 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.


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