Lemon Blueberry Muffins

We added lemon to our favorite gluten-free blueberry muffins and they are out of this world!

Lemon Blueberry Muffins

Fluffy, moist, packed with juicy blueberries and a hint of lemon!

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.

Remember to sprinkle with Turbino Sugar before baking!

I hope you love them as much as we do!

SPECIAL for the Month of May! In honor of Celiac Awareness Month, I’ve partnered with GF Jules (affiliate link) to offer a discount!

Use code HGFF for 15% off entire order; minimum purchase $20; limit one use per customer. Discount good through May 31 11:30pm ET  Click here to purchase and use the code. (affiliate link)

GF Jules All Purpose Flour 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 happier to partner with Jules & share this flour with the gluten-free community!

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

Recipe

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

5.0 from 1 reviews
Lemon Blueberry Muffins
 
Prep time
Cook time
Total time
 
These gluten-free Lemon Blueberry Muffins are fluffy, light, moist, packed with blueberries and a hint of lemon! This super easy recipe is adapted from America's Test Kitchen, and customizable to dietary needs or preferences. We make them with gfjules flour (affiliate link). Note: Prep time includes letting the batter rest for 25 minutes.
Author:
Recipe type: Breakfast, Snack, Dessert
Cuisine: Gluten-free, Nut-Free, Dairy-free optional
Serves: 12 muffins
Ingredients
  • 2 cups GFJules Flour (affiliate link) or all purpose gluten-free flour containing xanthum gum
  • 1 tablespoon gluten free baking powder
  • ½ teaspoon salt
  • ¾ cup granulated sugar or coconut sugar
  • 8 tablespoon butter, dairy free alternative, or ghee melted and cooled
  • ½ 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 packed teaspoons freshly grated lemon zest
  • 1 teaspoon vanilla extract
  • 1½ cup fresh blueberries, rinsed + extra rinsed blueberries for topping if desired.
  • 2 tablespoon turbinado sugar
Instructions
  1. In a large bowl, whisk together flour, baking powder, salt.
  2. In a separate bowl, whisk together sugar, melted butter, yogurt, eggs, lemon juice, lemon zest and vanilla until well combined.
  3. Mix flour mixture into wet mixture until thoroughly combined and no lumps remain, about 1 minute.
  4. Gently fold in blueberries until evenly distributed.
  5. Cover the bowl with plastic wrap and let batter rest at room temperature for 25 minutes.
  6. Meanwhile, preheat oven to 375 degrees and spray a 12 cup muffin tin with canola oil spray or line with paper muffin cups.
  7. Using an ice cream scoop or large spoon, portion batter evenly into prepared muffin tins.
  8. Top with extra blueberries if desired and Sprinkle turbinado sugar over the top.
  9. Bake 25 minutes, or until the muffins are golden and toothpick inserted in the center comes out clean.
  10. Let muffins cool in muffin tin on wire rack for 10 minutes. Remove from tins and let cool at least another 10 minutes.

6 thoughts on “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!

  1. 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?

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