Lemon Blueberry Muffins

Name: Lemon Blueberry Muffins
Prep time: 35 min
Cook time: 25 min
Total time: 60 min
Ingredients: 2 cups GFJules Flour; 1 tablespoon gluten free baking powder; 1/2 teaspoon salt; 3/4 cup granulated sugar or coconut sugar; 8 tablespoon butter (dairy free alternative, or ghee melted and cooled); 1/2 cup plain yogurt or plain almond milk yogurt; 3 large eggs; 1 tablespoon fresh lemon juice; 2 packed teaspoons freshly grated lemon zest; 1 teaspoon vanilla extract; 1 1/2 cup fresh blueberries (rinsed + extra rinsed blueberries for topping if desired.); 2 tablespoon turbinado sugar

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!

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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.

If you’re looking for the Vegan Lemon Blueberry Muffin, click here. Otherwise, keep reading on!

Recipe adapted from America’s Test Kitchen, these muffins really are the perfect texture– fluffy, moist, light. We make them using GFJules flour (affiliate link), eliminating the need for xanthum gum in the original recipe.

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

Made with simple, real, whole food 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 and almond milk yogurt. Each time the recipe works. My personal favorite is baking them with dairy-free butter, cane sugar and almond milk yogurt.

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

One important tip for best texture and flavor: Be sure to rest the batter for 25 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. 25 minutes seems to be best. No more than 30 minutes. This will help give the best texture.

Remember to sprinkle with Turbino 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.

I hope you love them as much as we do!

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!

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

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Recipe

Recipe adapted from America’s Test Kitchen “The How Can It Be Gluten Free”.

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