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5.0 from 135 votes

Gluten free lemon blueberry muffins

These gluten free blueberry muffins recipe have a touch of lemon and are loved by adults and kids. The only blueberry muffin recipe you need!

Prep Time
10 mins
Cook Time
10 mins
Total Time
32 mins
Servings: 12 muffins
Calories: 282 kcal
Course: Dessert
Cuisine: North American

Ingredients

  • 2 ⅓ cups gluten-free flour (280 g)
  • 13 tablespoon almond flour (80 g, ¾ cup + 1 tbsp)
  • ¾ cup brown sugar (150 g)
  • 2 teaspoon baking powder
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 1 tick + 1 tablespoon unsalted butter, softened (130 g)
  • ½ cup + 1 ½ tablespoon milk (140 mL)
  • ½ cup + 1 ½ tablespoon plain yogurt  (140 g)
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 2 tablespoon lemon juice
  • Lemon zest from ½ lemon
  • ¾ cup blueberries (fresh or frozen berries) (180 g)

Instructions

    Cup of Yum
  1. Preheat the oven to 375 ºF and position the rack in the middle of the oven.
  2. Line a 12-hole muffin tin with paper liners.
  3. In a large bowl, combine gluten-free flour, almond flour, brown sugar, baking powder, baking soda, xanthan gum, and salt.
  4. Add butter to the dry ingredients and mix with a hand or standing mixer until the mixture resembles breadcrumbs.
  5. Gradually add the milk, yogurt, eggs, vanilla extract, lemon zest and lemon juice to the butter-flour mixture and whisk until a thick, smooth batter forms without flour clumping.
  6. Add 1 tablespoon of the gluten-free muffin batter to the bottom of each muffin liner. This will help prevent the berries from sinking all the way to the bottom.
  7. Stir in the rest of the blueberries into the batter, reserving some for sprinkling on top, until evenly distributed.
  8. Divide the rest of the batter equally into the muffin cases, filling them to the brim for standard muffins or creating a small mound above the edge for jumbo muffins. Sprinkle with reserved blueberries and sugar - this will create a beautiful shiny topping.
  9. Bake at 375 ºF for 20-25 minutes until the muffins rise, turn golden brown, and a toothpick comes out clean or with a few moist crumbs (muffins made with frozen berries will take longer to bake - 22-25 minutes).
  10. Let the muffins cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.

Nutrition Information

Calories 282kcal (14%) Carbohydrates 35g (12%) Protein 6g (12%) Fat 15g (23%) Saturated Fat 7g (35%) Polyunsaturated Fat 1g Monounsaturated Fat 3g Trans Fat 0.4g Cholesterol 54mg (18%) Sodium 284mg (12%) Potassium 77mg (2%) Fiber 3g (12%) Sugar 17g (34%) Vitamin A 347IU (7%) Vitamin C 2mg (2%) Calcium 118mg (12%) Iron 1mg (6%)

Nutrition Facts

Serving: 12muffins

Amount Per Serving

Calories 282

% Daily Value*

Calories 282kcal 14%
Carbohydrates 35g 12%
Protein 6g 12%
Fat 15g 23%
Saturated Fat 7g 35%
Polyunsaturated Fat 1g 6%
Monounsaturated Fat 3g 15%
Trans Fat 0.4g 20%
Cholesterol 54mg 18%
Sodium 284mg 12%
Potassium 77mg 2%
Fiber 3g 12%
Sugar 17g 34%
Vitamin A 347IU 7%
Vitamin C 2mg 2%
Calcium 118mg 12%
Iron 1mg 6%

* Percent Daily Values are based on a 2,000 calorie diet.