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The best way to make your brunch game flawless- make a batch of my Fresh and Easy Gluten Free Strawberry Lemon Muffins! Strawberry season is upon us! When you see lush and soft strawberries in the local markets, the hue of red will catch your eye and you know they are plump and ready to eat. And what a better way to enjoy them in a quick and easy muffin!
These delicious muffins are gluten free, moist and quite tasty. They freeze well and are great for a light delicious breakfast or quick snack. They are gorgeous and perfect for summer brunches and breakfast boards. Easy strawberry lemon muffins use common ingredients and juicy strawberries.
1. First you will preheat the oven to 400 degrees. 2. In large bowl, combine the gluten free flour plus all the other dry ingredients. Gently whisk together.
3. In a separate bowl add the wet ingredients: combine the buttermilk, eggs, ghee, lemon zest and lemon juice. Give it a stir to combine and then add to the dry ingredients. 4. Line pan with muffin liners and spoon batter evenly into the 12 cups.
5. Place the sliced strawberries on top, about 2-3 slices each muffin. Then sprinkle the muffin tops with the demerara sugar for a nice coating
6. Bake the muffins in the oven for 20 minutes, until golden brown . A toothpick should come out clean when inserted in the center of a muffin. 7.Remove from the oven when done and set aside to cool for 10 minutes. Transfer the muffins to a wire rack. Store in an airtight container.
Ways to enjoy this Strawberry Muffin Recipe: Here are some suggestions for muffins toppings/spreads:: – strawberry jam { I mean why not? Bring it!} – lemon curd – sweet lemon glaze – cream cheese – butter – honey – honey butter {I’m making myself hungry!}
I'm all about life, brunch and balance. On my blog, I share my health journey along with delicious and flavorful recipes using fresh flavors inspired by the Mediterranean. Check out my site and subscribe to see what's cooking next!