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 time
- 30 min
- Cook time
- 40 min
- Yield
- 14 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 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
- ½ cup sweet rice flour
- 2 tbps light brown sugar
- 4 tbps unsalted butter
Instructions
- 1
Preheat oven to 350 degrees F (177 degrees C).
- 2
Combine all the ingredients for the crumble topping in a food processor. Pulse until they become a crumbly texture (2-3 minutes). Set aside.
- 3
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.
- 4
Add the baking powder and sweet rice flour. Fold the dry ingredients into the wet ingredients.
- 5
Lastly, gently fold the blueberries into the batter.
- 6
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.
- 7
Bake for 40-45 minutes until the edges start to brown.
- 8
Cool for 10 minutes before serving.