Gluten-Free Lemon Blueberry Muffins
- 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
- 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.
22 thoughts on “Gluten-Free Lemon Blueberry Muffins”
I have a egg allergy. Have you tried this recipe using egg substitute?
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!
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?
Good catch! The original blueberry muffins contain cinnamon but these do not. I will update the recipe now! Thanks!
Would frozen blueberries work or would the moisture content be too high?
Great question! While I haven’t made this particular recipe with frozen blueberries, it should work well. Just de-thaw, rinse well and blot dry with paper towels. Let me know if you try.
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!!
Yay! Happy you love them! Hope your family does too! Thank you!
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
Love all your adaptations! Happy you love them!
Did you use ground oats only or did you mix with other gluten free flour?
LOVE THIS!!! taste great A+!
Thank you!! Happy you love them!!
Made a bundt cake with this recipe. It looks & tastes amazing! I give 5 stars!!
What a great idea! Happy you loved it!
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!
So happy you loved them! Thank you!!
Made these this morning. They are delicious!! Very moist! Thank you for this recipe. Next time I think I’ll try the lemon!!
Happy you love them! Thank you!
I am confused, is there yoghurt in this recipe or am I able to substitute it with milk or almond milk?
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!
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.