A twist on a classic lemon blueberry muffin. These muffins have all the flavor of lemon blueberry muffins with the chewy texture of mochi.

Ingredients:

• ◦ 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

Instruction:

◦ 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.

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