Gluten-Free Lemon Blueberry Muffins

We added lemon to our favorite gluten-free blueberry muffins and they are out of this world! Fluffy, moist, packed with juicy blueberries and a hint of lemon!

Gluten-Free Lemon Blueberry Muffins

Easy recipe for scrumptious Gluten-Free Lemon Blueberry Muffins!

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Excited for you to try these Gluten-Free Lemon Blueberry Muffins!

If you’ve followed me a while, you know that we loooove our Gluten-Free Blueberry Muffins… They have been one of our all time favorite muffins for years — always in the rotation, no matter what season we’re in.

Well if possible, they are even better with the addition of LEMON!

I added some lemon juice and lemon zest to the original recipe (and omitted the cinnamon) and it gives the muffins a real freshness and flavor boost.

The are still light and fluffy and full of juicy blueberries, but now they have a hint of lemon that is so fresh tasting!

And the texture is so perfectly soft and wonderful.

They are made with real, whole food ingredients are adaptable to tastes or dietary needs.

Here’s what you need to make them is:

gluten-free all purpose flour (we use GF Jules– Affiliate link)

baking powder

salt

lemon juice

lemon zest

cane sugar or coconut sugar

butter or dairy-free butter

plain yogurt or dairy-free yogurt

eggs

vanilla extract

fresh blueberries

turbinado sugar for sprinkling

Made with simple, real, whole food ingredients

And one of  the most asked questions… what’s our favorite flour? GF Jules All Purpose Flour (affiliate link) has been our GO TO Flour since my son was diagnosed with Celiac Disease 9 years ago. It’s allowed us to make all our favorite recipes by simply substituting gluten-free flour. So I couldn’t be prouder to be an affiliate for GF Jules Flour and share it with the gluten-free community!

To learn more about why we love GFJules flour and why we have used it for 10 years, click here. Bonus: at the bottom of that post is a one-time use affiliate Discount Code.

As you may have guessed reading the ingredients, they are very adaptable to tastes or dietary needs.

We’ve made them with dairy-free butter sticks, ghee and regular butter.  We’ve made them with cane sugar and coconut sugar.  And we’ve made them with milk-based greek yogurt and almond milk yogurt.

Each time the recipe work.

No matter your preference, give them a try– they are sure to delight!

And the batter comes together quickly.

Simply:

  • whisk together the dry ingredients
  • mix together the wet ingredients
  • combine them!
  • fold in the blueberries

One important tip for best texture and flavor: Be sure to rest the batter for 20 minutes prior to filling muffin tins and baking.  Don’t rest for more than 30 minutes or the muffins will be too dense.

Be sure to rest the batter after mixing and before baking. 20 minutes seems to be best. No more than 30 minutes. This will help give the best texture.

Remember to sprinkle with  Turbinado Sugar before baking!

I have to admit I sometimes forget this step but if you can remember, that extra sprinkle of sugar gives the muffins a real bakery feel.

Remember to sprinkle with Turbino Sugar before baking!

I hope you love them as much as we do!

Looking for a gluten-free vegan version? Try our Vegan Lemon Blueberry Muffins!

For more Muffins and Quick Breads, click here.

Scroll down to see the recipe and leave a comment if you try.

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Recipe

 

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4.72 from 7 votes

Gluten-Free Lemon Blueberry Muffins

These gluten-free Lemon Blueberry Muffins are fluffy, light, moist, packed with blueberries and a hint of lemon!
Prep Time15 minutes
Cook Time25 minutes
Rest time20 minutes
Total Time1 hour
Course: Breakfast, Dessert, Snack
Cuisine: Gluten-Free, Dairy-Free Optional, Nut-Free
Keyword: gluten-free muffins, easy gluten-free muffins, gluten-free lemon blueberry muffins
Servings: 12 muffins
Author: Healthy Gluten-free Family

Ingredients

  • 2 cups all purpose gluten-free flour containing xanthum gum we used GFJules Flour affiliate link
  • 1 tablespoon gluten free baking powder
  • 1/2 teaspoon salt
  • 3/4 cup granulated sugar or coconut sugar
  • 8 tablespoon butter or dairy free alternative or ghee, melted and slightly cooled
  • 1/2 cup plain yogurt or plain almond milk yogurt (we've used low fat, whole milk and greek -- the greek and whole milk yield a moister muffin)
  • 3 large eggs
  • 1 tablespoon fresh lemon juice
  • 2 teaspoons freshly grated lemon zest, packed
  • 1 teaspoon vanilla extract
  • 1 1/2 cup fresh blueberries rinsed + extra rinsed blueberries for topping if desired.
  • 2 tablespoon turbinado sugar

Instructions

  • In a large bowl, whisk together flour, baking powder, salt.
  • In a separate bowl, whisk together sugar, melted butter, yogurt, eggs, lemon juice, lemon zest and vanilla until well combined.
  • Mix flour mixture into wet mixture until thoroughly combined and no lumps remain, about 1 minute.
  • Gently fold in blueberries until evenly distributed.
  • Cover the bowl with plastic wrap and let batter rest at room temperature for 20 minutes (no longer than 30 minutes or muffins will be dense)
  • Meanwhile, preheat oven to 375 degrees and spray a 12 cup muffin tin with canola oil spray or line with paper muffin cups.
  • Using an ice cream scoop or large spoon, portion batter evenly into prepared muffin tins.
  • Top with extra blueberries if desired and Sprinkle turbinado sugar over the top.
  • Bake 22- 25 minutes, or until the muffins are golden and toothpick inserted in the center comes out clean.
  • Let muffins cool in muffin tin on wire rack for 10 minutes. Remove from tins and let cool at least another 10 minutes.
Tried this recipe?Mention @HealthyGFFamily or tag #HealthyGFFamily!

22 thoughts on “Gluten-Free Lemon Blueberry Muffins”

    1. Hi. That’s a great question. I keep thinking about how to adapt this recipe to be egg free but because it uses 3 eggs, it is difficult to make a direct substitution. If you have any ideas, let me know. In the meantime, I am working on a vegan blueberry muffin so stay tuned!

      Reply

  2. In the written step by step you mention cinnamon (step 1) however it is not listed in ingredient amounts? Is this to be added or an oversight?

    Reply

  4. 5 stars
    Made these this morning and taste tested before I serve them to my family a little later …. amazing and super moist! I used regular butter, yogurt and sugar, will try the dairy free option next time! Thank you!!

    Reply

  5. 4 stars
    Thank you for this flexible gluten free muffin recipe. I chose to grind oats to add some fiber, substituted unsaturated oil instead of butter and used monk fruit for a non-cal sweetener. they came out lovely with a healthier profile. I would add some more zest next time to make them really zing!
    – Jennifer MS, RDN

    Reply

  8. 5 stars
    These muffins were wonderful! I followed the recipe exactly and they came out so light. The flavor was fantastic too–the generous amount of lemon really takes it to another level. This is going to be my go-to blueberry muffin recipe from now on!

    Reply

  9. Made these this morning. They are delicious!! Very moist! Thank you for this recipe. Next time I think I’ll try the lemon!!

    Reply

  10. Hi
    I am confused, is there yoghurt in this recipe or am I able to substitute it with milk or almond milk?
    Thanks

    Reply

    1. Sorry for any confusion! Please make sure you are looking at the printable recipe at the bottom of the page which has exact measurements and directions. The recipe does require yogurt but you can use greek, regular or dairy-free yogurt of choice. Hope that helps!

      Reply

  11. 5 stars
    I LOVE anything lemon and have been craving lemon blueberry muffins for a while now – so i had to try these. I had some King Arthur paleo flour mix – added 1 1/2 t of xanthan gum. The only yogurt I had was some vanilla bean cashew milk – and since it was sweetened I cut the sugar in the recipe down to 1/3 cup Lakanto monkfruit sweetener & 2 T coconut sugar. Plus I added lemon flavored organic sugar to the top of the muffins. I have a convection oven and these were down in 17 minutes.
    I replaced the butter with 1/4 cup applesauce plus 1/4 cup coconut oil. I only had a heaping cup of blueberries – but this seemed to be enough. I did add 2T lemon juice because I really Love that strong lemon flavor – left out the vanilla extract.
    These beauties came out great and next time I will try them with raspberries!!
    So thanks for this amazing very adaptable recipe.

    Reply

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