Gluten-Free Lemon Blueberry Muffins

Hey there, fellow food lovers! As the cook and kitchen adventurer behind , one of my absolute favorite things to whip up are recipes that bring a little sunshine to the table. And let me tell you, these Gluten-Free Lemon Blueberry Muffins do just that! They’re light, fluffy, packed with juicy blueberries, and have a zesty lemon flavor that’ll make your taste buds sing. Whether you’re a busy mom juggling school drop-offs or simply looking for a delightful treat to brighten your day, this recipe is a total winner. It’s perfect for a weekend brunch, a quick breakfast on the go, or even a sweet treat to satisfy those cravings.

Table of Contents

Table of Contents

Why You’ll Love This Gluten-Free Lemon Blueberry Muffins Recipe

• Quick & Easy: Ready in under an hour, perfect for busy mornings.
• Family-Friendly: Both kids and adults adore these muffins.
• Bursting with Flavor: The combination of lemon and blueberry is simply irresistible.
• Gluten-Free: Makes a healthy breakfast or snack option for everyone to enjoy.
• Customizable: Easily adapt to your preferences.

Ingredients

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For the lemon streusel topping

• ⅓ Cup Gluten Free 1-to-1 Flour Blend
• 2 Tablespoon Sugar
• 2 Tablespoon Vegan Butter melted
• ½ teaspoon Lemon Zest

For the muffins

• 1 C + 2 Tbsp Gluten Free 1-to-1 Flour Blend (I use Bob’s Red Mill)
• 1 ¼ teaspoon Baking Powder
• ¼ teaspoon Salt
• ½ Cup Sugar
• 2 teaspoon Lemon Zest (approximate, see note below)
• 1 Egg
• 3 Tablespoon Olive Oil or other light flavored oil
• 6 Tablespoon Non Dairy Milk (sub regular milk if not dairy free)
• 2 Tablespoon Lemon Juice
• ¾ Cup Fresh Blueberries

Step-by-Step Instructions

For the lemon streusel topping:

1. Combine the sugar and lemon zest in a small bowl. Use your fingers to rub the zest into the sugar to release the lemon oil.
2. Add the flour and melted butter to the lemon sugar. Mix together until combined. Set aside until muffin batter is ready.

For the muffins:

1. Combine the dry ingredients in a large bowl. Whisk together until well mixed.
2. In a second smaller bowl, crack the egg and whisk until it’s frothy like soap bubbles.
3. Add the oil, milk and lemon juice to the egg. Whisk together until evenly mixed.
4. Add the wet ingredients to the dry. Fold together about 10 times with a spatula. Then add the blueberries, reserving a small amount for the top of the muffins. Fold another 5 strokes.
5. Divide the batter into 6 lined muffin cups. The cups should be almost filled to the top. Sprinkle with the remaining blueberries and top with the lemon streusel. Let the batter rest while you preheat the oven to 375 degrees.
6. Bake in preheated oven for 28 minutes or until muffin tops spring back when gently poked.
7. Remove from oven and cool for 10 minutes in the muffin pan, then remove from pan and serve.

Equipment

• Large Mixing Bowl
• Small Mixing Bowl
• Muffin Tin
• Muffin Liners (optional)
• Whisk
• Spatula

Tips & Variations

Want to switch things up? You totally can! Feel free to swap out the blueberries for raspberries or blackberries for a different flavor profile. If you have a dairy or gluten allergy, feel free to use your favorite brands or varieties. Don’t worry if the batter seems a little thick, it will bake up perfectly. You can also add a touch of vanilla extract to the batter for an extra layer of flavor. And one more thing: These muffins are even more delicious when enjoyed with a cup of coffee or tea. In fact, if you love this recipe, you might also enjoy my Quick and Easy Banana Bread.

Serving Suggestions

These Gluten-Free Lemon Blueberry Muffins are fantastic on their own, but if you’re feeling a little fancy, serve them with a dollop of whipped cream (dairy or non-dairy, your choice!) and a few extra fresh blueberries on the side. They also make a fantastic addition to a brunch spread alongside a fruit salad or a simple yogurt parfait. And sometimes, I’ll even add a drizzle of lemon glaze for an extra touch of sweetness. The possibilities are endless!

Nutrition Facts

(Nutrition facts will vary depending on specific ingredients used. This is an estimate based on standard ingredients.)

• Calories: Approximately 250-300 per muffin
• Carbs: Approximately 35-40g
• Protein: Approximately 3-4g
• Fat: Approximately 10-15g

Conclusion

There you have it—a delightful recipe for Gluten-Free Lemon Blueberry Muffins that you can easily whip up anytime those cravings hit. They’re quick, easy, and will brighten up any morning. I hope you add this recipe to your breakfast routine. Be sure to come back and let me know in the comments how they turned out for you! And don’t forget to save this recipe—and reach out with any questions you might have!

FAQ Section

Can I substitute a different fruit in these gluten-free muffins?

Absolutely! Feel free to experiment with other berries like raspberries or blackberries. You could also try adding some chocolate chips if you’re feeling adventurous.

How can I store leftover Gluten-Free Lemon Blueberry Muffins?

Store in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to a week. You can also freeze them for longer storage.

Can I make these muffins ahead of time?

Yes, you can prepare the batter ahead of time and store it in the refrigerator for up to 24 hours. Just be sure to bring it to room temperature before baking.

Can I use a different type of flour blend?

I recommend using a gluten-free 1-to-1 flour blend for the best results. The brand I prefer is Bob’s Red Mill, but any similar blend should work just fine.