There’s something magical about the sweet burst of blueberries mixed with the tangy zest of lemons.
Growing up, I’d sneak muffins straight off the cooling rack in my grandma’s kitchen, and these lemon blueberry muffins always bring back those warm, cozy memories.
Over the years, I’ve tweaked and tested this recipe to make it gluten-free, but trust me, no one ever guesses they’re missing the gluten. These muffins are light, fluffy, and packed with flavor—the perfect balance of tart and sweet.
Tips & Tricks
- Fresh vs. Frozen Blueberries: Frozen blueberries work just as well but don’t thaw them; they’ll keep the batter from turning purple.
- Zest First! Always zest the lemon before juicing it for maximum ease and flavor.
- Dairy-Free Option: Stick with almond milk and coconut oil for a fully dairy-free recipe.
- Extra Lemon Punch: Drizzle a simple glaze made of powdered sugar and lemon juice over the cooled muffins for added zing.
Variations
- Keto-Friendly: Use almond flour and a low-carb sweetener.
- Egg-Free: Substitute with flax eggs (1 tbsp flaxseed meal + 3 tbsp water per egg).
- Berry Swap: Replace blueberries with raspberries or chopped strawberries.
Serving Suggestions
Serve these muffins warm with a pat of butter or a drizzle of honey. For a fancier presentation, sprinkle powdered sugar on top. They pair perfectly with a cup of herbal tea or a frothy latte.
Print
Gluten-Free Lemon Blueberry Muffins
- Total Time: 30 minutes
- Yield: Yield:
- Diet: Gluten Free
Description
Fluffy, tangy, and bursting with blueberries, these gluten-free muffins are perfect for breakfast or a quick snack.
Ingredients
- 1 ¾ cups (210g) gluten-free all-purpose flour (make sure it includes xanthan gum)
- ¾ cup (150g) granulated sugar
- 2 tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- Zest of 1 large lemon (about 1 tbsp)
- ½ cup (120ml) unsweetened almond milk (or any milk of choice)
- ⅓ cup (80ml) vegetable oil (or melted coconut oil)
- 2 large eggs, room temperature
- 1 tsp pure vanilla extract
- 2 tbsp fresh lemon juice
- 1 cup (150g) fresh blueberries (or frozen, not thawed)
- 1 tbsp gluten-free flour (for tossing blueberries)
Instructions
- Preheat & Prep: Heat your oven to 375°F (190°C). Line a muffin tin with paper liners or grease lightly with oil spray.
- Mix Dry Ingredients: In a large mixing bowl, whisk together the gluten-free flour, sugar, baking powder, baking soda, and salt. Stir in the lemon zest—this step infuses the batter with fresh lemon flavor.
- Combine Wet Ingredients: In a separate bowl, mix the almond milk, oil, eggs, vanilla extract, and lemon juice until smooth.
- Make the Batter: Pour the wet ingredients into the dry ingredients and gently fold them together with a spatula. Be careful not to overmix; a few lumps are fine.
- Add Blueberries: Toss the blueberries with 1 tbsp of flour to prevent them from sinking, then fold them gently into the batter.
- Fill Muffin Cups: Divide the batter evenly among the muffin cups, filling each about ¾ full.
- Bake: Bake for 18–22 minutes, or until a toothpick inserted in the center comes out clean.
- Cool Down: Let the muffins cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.
Notes
Use fresh, local blueberries and lemons for the best flavor.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast, Snack
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 150
- Sugar: 12g
- Sodium: 150mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg
